Corn Chicken Fillet with Ginger Butter and Apple Slices

Ingredients

• 4 corn chicken breast fillets (ready-to-cook, skinless, about 150 g)
• 400 ml Poultry broth
• 2 tbsp white wine vinegar
• 1.5 tbsp thyme
• 1 tbsp honey
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 2 tart apples (e.g., Granny Smith)
• 2 tbsp lemon juice
• 4 Spring Onions
• 40 g pickled ginger (with liquid)
• 40 g soft butter
• basil (for garnish)

Instructions

1. 1.

   Wash and pat the meat dry. Bring the broth with vinegar, thyme, and honey to a boil and season with salt. Season the chicken fillets with salt and pepper and sear them in a hot pan with oil until golden brown on all sides. Remove, place in a bamboo steamer basket, seal, hang over gently simmering liquid, and steam for about 10 minutes.

2. 2.

   Meanwhile peel the apples, quarter them, remove cores, and cut into thin slivers. Mix immediately with lemon juice. Wash the spring onions, trim, slice one-quarter into fine strips, and cut the remaining into 5 cm pieces. Add the apple slivers halfway through cooking the chicken fillets to finish together.

3. 3.

   Drain the ginger and reserve the liquid. Whisk the butter with 1 tbsp of ginger liquid until creamy and season with salt.

4. 4.

   Arrange the spring onions and apple slivers on plates, halve the cooked chicken fillets, place them on top, and garnish with onion strips and basil leaves. Add the ginger butter and serve.