Sweet and Sour Chicken Ragout in Coconut

Ingredients

• 2 coconuts
• 1 Onion
• 600 g Chicken breast fillet
• 3 tbsp light soy sauce
• 2 tbsp honey
• 1 pineapple
• 500 g Green Asparagus
• 4 tbsp sesame oil
• 100 ml chicken broth
• 2 tbsp lemon juice
• 4 tbsp Oyster sauce
• Salt
• Pepper
• 1 tsp ground clove
• 1 tsp chili powder

Instructions

1. 1.

   Bore holes into the 3 cavities of the coconuts and let the coconut milk run out. Then cut them in half with a saw.

2. 2.

   Peel the onion and dice it small. Rinse the chicken breasts, pat dry and cut into pieces. Whisk the soy sauce with honey and brush the meat with this mixture.

3. 3.

   Peel the pineapple and cut its flesh into chunks. Wash the asparagus, peel the lower third, remove woody ends and cook in boiling salted water for about 7 minutes. Drain, shock in cold water, let drain and cut diagonally into pieces. Heat oil in a wok, sauté onions until translucent, sear meat 1-2 minutes, immediately add pineapple and asparagus. Add chicken broth and coconut milk, season with lemon juice, oyster sauce, salt, pepper, cloves and chili. Simmer for about 4 minutes. Then fill the coconut halves and serve hot.