Salted chicken

• 600 GRAM CHICKEN BREAST
• 75 GRAM SOY SAUCE
• 2 TBSP SALT
• 3 TBSP SUGAR
• FRESH MILLED PEPPER

• 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

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.

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.