- 3 kg Chicken filet
- 2 dl Cooking cream
- 1 dl Intermediate milk
- 100 tsk Chili flakes
- 250 g Salad mix
- 8 g Jasminris
- 4 ml Sesame oil
- 1 tbsp Sweet Chili
- 1 tbsp Oyster sauce
- 3 tsk Japanese soy
- 1 st gaps Garlic
- 1 tsk Worcestershire sauce
- 1 tbsp Fresh ginger
- 800 g Chicken fillet Frozen
Do this:
Mix the marinade (sesame oil and down)
Cut the chicken into strips or pieces and put them in the marinade to soak for at least an hour
Fry the chicken in cooking oil for a couple of minutes. Salt and pepper. Pour in milk and cream. Let boil 3-4 minutes, season with chili flakes and salt
Serve with salad and jasmine rice