- 600 GRAM CHICKEN BREAST
- 75 GRAM SOY SAUCE
- 2 TBSP SALT
- 3 TBSP SUGAR
- FRESH MILLED PEPPER
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- LARGE CAN OF WHITE BEANS, drained
- 2 ONIONS, chopped
- 1 CLOVE GARLIC, mashed
- 100 GRAM CARROTS, cut
- 100 GRAM SALAMI, cut in cubes
- 100 GRAM TOMATO PUREE
- 300 GRAM WHITE WINE
- FRESH THYME, chopped
- 300 GRAM MEDIUM FAT PORK, cubed
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Add the soy sauce,
the sugar, the salt and the pepper to 800 gram water and bring to the
boil. Allow to cool down, put the chicken fillet in a bowl and pour
the mixture over the chicken fillet. Keep in the fridge for one night.
Take the chicken out and dry with a cloth. Grill 10 minutes on both
sides.
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Fry the onions and
garlic for 5 minutes, add the carrots and fry 2 minutes more. Add the
pork and fry 5 minutes. Now add the white beans, tomato puree, white
wine and thyme and cook for 20 minutes. Add the salami. Decorate with
a sprig of thyme.
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