This recipe has an eastern twist to it, and tastes much better than its uninspired temporary name would suggest.
Ingredients for four persons:
4 chicken breasts, cut into chunks
1 small piece of ginger, cut into slices
6 tablespoons light soy sauce
2 tablespoons mirin (sweet japanese sake for cooking)
2 tablespoons peanut oil
1 tablespoon sesame oil
3-4 small pears (e.g. Williams), peeled and cut into thin slices
200g lamb’s lettuce, pre-washed
Olive oil and balsamico vinegar
3-4 tablespoons pistacio kernels, peeled
sea salt, pepper
Preparation
Marinade the diced chicken breast in a bowl with the ginger slices, the soy sauce, mirin, peanut and sesame oil for 20 minutes.
Prepare the lamb’s lettuce on the plates, sprikle with salt, olive oil and the balsamic vinegar. Finally, sprinkle with the pistacio kernels.
Fry the marinated chicken in a pan briefly on high heat, but immediately reduce to medium heat. Make sure that not all of the marinade evaporates during cooking. Cook chicken for ~10 minutes, until well done. Take out the chicken and keep warm in an oven set to 80°C. Add pear slices to the pan and coat with the marinade on high heat for a minute on each side.
Arrange pears on the plate, next to the lamb’s lettuce, and add the chicken to the plate, removing the ginger slices wherever possible. Serve with fresh bread.
