200°C · 15-30 minAllergens
Selderij
Schaaldieren
SojaTjap Tjoy Chicken
My own interpretation of tjap tjoy: plenty of diverse, crunchy fresh vegetables, tender pieces of chicken (better living 2 stars) and a mild sauce that pairs well with the mix of basmati rice and wild rice. I serve this dish with my own sambal. The photo does not correspond to the dish (the dish does not contain cashew nuts).
Tjap Tjoy Chicken
Chicken thigh fillet (better living 2 stars), cucumber, bean sprouts, carrot, mushrooms, red bell pepper, dried Chinese mushrooms (shiitake), garlic, red chilli, spring onion, leek, white onion, celery, celeriac, fresh ginger, rosemary, thyme, nutmeg, ginger, gochugaru (Korean chilli flakes), cumin seeds, basmati rice, wild rice, Chinese rice wine, gluten-free ketjap manis, gluten-free soy sauce, oyster sauce, palm sugar, homemade chicken stock (contains celery), sunflower oil.
Allergens: schaaldieren, selderij, soja.
Microwave
Heat the vegetables with chicken and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the sambal (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the vegetables with chicken and 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 sambal (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
