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Asian chicken carpaccio
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 549
  • Fat about 30g
  • Carbohydrates about 27g
  • Protein about 39g
This is needed
This is needed for 4 person
Chicken
  • 2 dl white wine
  • 5 dl chicken bouillon
  • 1 star anise
  • 3 cm ginger, thinly sliced
  • ½ tsp white pepper, crushed
  • 3 chicken breasts (approx. 180 g each)
Sauce
  • 3 tbsp sweet mango chutney
  • 1 tbsp hot curry powder
  • 120 g Dessert Extrafin
  • salt and pepper to taste
Toast
  • 50 g butter, soft
  • 2 pinches salt
  • 2 cm ginger, finely grated
  • 1 tbsp chervil, finely chopped
  • a little pepper
  • 6 slices toast bread, toasted
Salad
  • 1 tsp mild mustard
  • 1 ½ tbsp lemon juice
  • 1 shallot, finely chopped
  • 2 tbsp mild soy sauce
  • 120 g lambs' lettuce
  • salt and pepper to taste
  • 2 tbsp rapeseed oil
  • 25 g cashew nuts, roughly chopped, toasted
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And that's how it's done
And that's how it's done
Chicken
Bring the stock and wine to the boil along with all the other ingredients up to and including the pepper. Reduce the heat. Add the chicken breasts and allow to infuse for approx. 15 mins. on a low heat. To make the curry sauce, set aside approx. 100 ml of the stock. Cover the chicken and leave to cool a little in the remaining stock.
Sauce
Puree the reserved cooking stock, mango chutney, curry and Dessert Extrafin, season.
Toast
Mix the butter, ginger and chervil, season. Spread the seasoned butter onto the slices of toast.
Salad
To make the dressing, mix the mustard with all the other ingredients up to and including the pepper. Mix the dressing with the lamb's lettuce shortly before serving and sprinkle with the nuts.

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