Almond Icing (Marzipan)
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300g chicken breast, chopped into small chunks
2 potatoes, cubed
3 carrots, sliced
4 small tomatoes, quartered
5 garlic cloves
Thumb-sized piece of ginger
1 lemongrass, bruised and knotted
100ml dark soy sauce (sweet soy sauce)
½ tsp ground nutmeg
½ Mixed Peppercorns Whole, crushed
1 tsp salt
2 tbsp cooking oil
In a grinder, blend the shallots, garlic and ginger until a paste is formed.
Heat the cooking oil in a pot and add the paste, and the lemongrass. Stir for around 3 minutes until fragrant.
Add the chicken and stir for 2 minutes until well coated.
Add the potatoes, carrots, ground nutmeg, black pepper, salt, dark soy sauce and water. Stir well and bring to the boil.
Once boiling, reduce the heat and simmer until the potatoes are soft and the chicken is cooked all the way through.
Serve with white rice and a sprinkle of fried shallots.