200°C · 15-30 minAllergens
Sesamzaad
Ei
SojaKorean Chicken
I marinate the chicken thigh fillet (Beter Leven 2 stars) with fresh ginger, Japanese rice wine, soy sauce, and star anise, then stew it until it's completely tender and dark in colour. It comes with sesame-seed roasted mushrooms, carrots, and aubergine, alongside steamed wholegrain rice. The garnish consists of fresh coriander, mint, spring onion, thin strips of carrot, and a half free-range egg, served in a separate container. Enjoy your meal!
Korean Chicken
Chicken thigh fillet (Beter Leven 2 stars), aubergine, mushrooms, pak choi, bean sprouts, spring onion, carrot, garlic, fresh ginger, coriander and mint, coriander seeds, star anise, Szechuan pepper, sesame seeds, fresh free-range egg, basmati rice, brown rice, gluten-free soy sauce, sake (Japanese rice wine), palm sugar, potato starch, pepper and salt, sunflower oil.
Allergens: alcohol, ei, sesamzaad, soja.
Microwave
Heat the chicken stew and vegetables with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the herb salad over the stew.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken stew and vegetables with rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the herb salad over the stew. Disposable containers cannot be used in the oven; transfer to an oven dish.