Asian glazed chicken with crispy vegetables salad
3 tbls brown sugar
1 dl soy sauce
2 tbls ginger, grated
½ clove garlic, grated
1 tbls red chilli, chopped, no seeds
2 tbls lemongrass finely cut
1 tsp coriander seeds, crushed
2 pc shallots, diced
1 dl oyster sauce
1 tbls sesame oil
4 tbls rice vinegar
In a casserole melt the sugar in the soy sauce. Add the rest of the ingredients. Reduce for 10 minutes until you have a nice, thick glace. Cool down.
2 tbls sunflower oil
4 pc chicken breast
Preheat a frying pan and oven on 180C.
Add oil and fry the breast very well. Place in a tray and glaze with the marinate. Place them in the oven for about 10 minutes until the chicken has a core temperature of 62C. Glaze every 3 minutes. You should now have a dark, glossy chicken breast. Sprinkle sesame seeds if you wish.
Raw vegetable salad
8 pc baby carrot or carrot, thinly sliced
1 pc yellow carrot, thinly sliced
1 pc stripped beetroot or beetroot
2 pc pink small reddish
1/8 pc reddish
1 ks cress
1 tsp DRM Premier Extra Virgin olive oil
1/2 stk lime juice
In this salad you can use the vegetables of the season, cut them in to delicate pieces or slices. Mix them together with the dressing.