Ingredients serving for 2 persons
- Chicken breast 400 g
- Carrots 100 g
- Courgettes 100 g
- Sauerkraut 100 g
- Leek 50 g
- White truffle soy sauce 4 tablespoons
- Acacia honey and white truffle 1 tablespoon
- Garlic 1 clove
- Chilli pepper to taste
- Chopped ginger to taste
- Sesame oil to taste
For the chicken:
Dice the chicken breast and place it in a bowl adding the truffle soy sauce, honey (we used the one with white truffle, but you can also use the classic one), chopped clove of garlic and chilli (more or less depending on how spicy you like it) and ginger, mix well and cover everything with foil and let it rest in the fridge for at least 30 minutes, the more time will pass the more tender and tasty the meat will be. Once the marinade is complete heat a little oil in a frying pan and when hot add the chicken with all the marinade liquid and cook until all the liquid is absorbed, remove from the heat and serve hot.
For the vegetables:
For the vegetables we recommend cooking them all separately as if you cook them all at once you risk lowering the temperature of the pan making the vegetables mushy, doing so instead will keep them nice and crispy. Cut all the vegetables into strips and leave them in separate bowls. Heat the sesame oil in a frying pan (preferably a wok) and cook the leeks for about two minutes over a very high flame, then place them in a separate bowl. In the same pan cook the carrots, courgettes and sauerkraut in the same way, adding them to the leek bowl from time to time. Once cooked, add a drizzle of sesame oil, truffle-flavoured soy sauce and toasted sesame seeds.
To complete the dish, we added white basmati rice on the side.