Surinam chicken

Sesame chicken

• 600 GRAM CHICKEN FILLET, sliced
• 300 GRAM BOK CHOY
• 100 GRAM SMOKED SALMON, cut in small pieces
• 1 CLOVE GARLIC, mashed
• 3 TBSP SOY SAUCE
• 1 TSP SAMBAL OELEK
• 1 TBSP GINGER JAM
• 1 TBSP LEMON JUICE

• 600 GRAM CHICKEN FILLET
• 50 GRAM SOY SAUCE
• 2 TBSP HONEY
• 2 TBSP SESAME SEEDS

Separate the green part of the bok choy from the white part. Cut both in thin slices. Mix the green part with the salmon and the sambal. Stir fry the chicken a few minutes, add the white part of the bok choy and stir fry five minutes more. Add the ginger jam, the soy sauce, the garlic and the lemon juice and fry again 5 minutes. Serve the green and the white mixture next to each other on a plate, with white rice or small potatoes.

Serve Surinam chicken for instance on the 1st of July. On 1 July 1863, slavery was abolished in Surinam. Click on culinary calendar for more links between cooking and history.

Fry the chicken fillets for 5 minutes on both sides. Add the soy sauce and honey to the pan and roll the fillets through the mixture. Put the chicken in an oven dish, pour over the remaining sauce and sprinkle the sesame seeds on top. Bake 20 minutes at 180 degrees Celsius.