Chicken
1 cup of orange juice
1/2 cup of sake
6 tablespoons of vegetable oil
1 1/2 tablespoons of cornstarch
1 tablespoon of curry powder
500g of boneless, skinless chicken breast, cut into thin strips
200g of shiitake mushrooms, sliced
50g of grated ginger
1 medium onion, cut into thin strips
1 medium carrot, cut into thin strips
2 yellow peppers, cut into thin strips
2 green peppers, cut into thin strips
To taste salt
Puree
3 cups of milk
1/2 cup of coconut milk
1 1/2 kg of cassava
To taste salt
Chicken
1 cup of orange juice
1/2 cup of sake
6 tablespoons of vegetable oil
1 1/2 tablespoons of cornstarch
1 tablespoon of curry powder
500g of boneless, skinless chicken breast, cut into thin strips
200g of shiitake mushrooms, sliced
50g of grated ginger
1 medium onion, cut into thin strips
1 medium carrot, cut into thin strips
2 yellow peppers, cut into thin strips
2 green peppers, cut into thin strips
To taste salt
Puree
3 cups of milk
1/2 cup of coconut milk
1 1/2 kg of cassava
To taste salt
Chicken
1
Combine orange juice, sake, ginger, curry powder, and a pinch of salt
Let the chicken sit in this mixture for an hour
2
Strain and reserve the liquid
Fry the chicken in half the vegetable oil until golden brown
Add cornstarch and half the reserved liquid
Let it reduce
3
In another pan, heat the remaining vegetable oil and fry the remaining ingredients until golden brown
Add the chicken and the rest of the liquid
Serve with cassava puree
Puree
1
Mash and grate the cassava
Cook in a pressure cooker with plenty of water for 30 minutes or until tender
2
Use a potato masher to mash the cassava in a medium-sized pan
Add coconut milk and cook for 20 minutes, adding milk gradually until you get a smooth and creamy consistency
Season with salt.
