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Chickenwok with coconut milk

Chickenwok with coconut milk

Cooking Time45 m
Ingredients13
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
Tasteful Asian wok with chicken, pepper, bamboo shots and minimajs in a creamy sauce of coconut milk. Serve your wok along with rice noodles or rice. An excellent meal for your taste buds to Asia.

Ingredients

4 servings
  • Step: 1
    4 pc chicken files
  • Step: 2
    1 pc purjolök
  • Step: 3
    1 pc red pepper
  • Step: 4
    1 pc green paprika
  • Step: 5
    1 can bamboo shot
  • Step: 6
    2 1/2 pc cm fresh ginger
  • Step: 7
    3 msk oil
  • Step: 8
    1 can minimajs
  • Step: 9
    1 can coconut milk
  • Step: 10
    rice shell of 1/2 lemon
  • Step: 11
    1 1/4 tsk salt
  • Step: 12
    1 1/4 krm white pepper
  • Step: 13
    rice or eggs

Instructions

  • Step: 1
    Cut the chicken fillets in strips. Wash purjolk and peppers. Cut the purjo onion in slippery slices and peppers and bamboo shots in narrow strips. Scale and fine ginger.
  • Step: 2
    Heat up the oil and brown the chicken meat quickly during stirring. Take up and put on a barrel.
  • Step: 3
    Stek purjolök, pepper, bamboo shots, ginger and minimajs for a short time.
  • Step: 4
    Add the chicken and rifle lemon shell. Pour coconut milk. Cook it all for 1-2 minutes. Taste with some salt and pepper.
  • Step: 5
    For serving: Serve with rice noodles or rice.

Näring

Serving Size4serving

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