Chicken Fillet with Scallions and Apricot Sauce

Ingredients

• 600 g chicken breast fillet (pre‑cooked, skinless)
• 3 cm fresh ginger
• 1 Garlic clove
• 1 Shallot
• 1 stalk lemongrass
• 6 tbsp light soy sauce
• soy oil
• 1 bunch spring onions
• 6 tbsp apricot jam
• 0.5 tsp sambal oelek

Instructions

1. 1.

   Wash the meat, pat dry and cut into about 2 cm cubes.

2. 2.

   Peel the ginger, garlic and shallot and finely chop everything; set aside half the ginger.

3. 3.

   Wash, trim and slice the lemongrass into fine rings. Mix with half the ginger, the shallot, garlic, 4 tbsp soy sauce and 3 tbsp soy oil, combine with the meat and marinate overnight.

4. 4.

   The next day wash, trim and cut the spring onions into thin rings. Combine the remaining ginger with the onions, jam, sambal oelek and the rest of the soy sauce.

5. 5.

   Remove the meat from the marinade, drain and sear in a hot wok with 2 tbsp oil until browned all around. Drizzle with some marinade, stir in the sauce, season to taste and serve plated in small bowls.