Ingredients
- 25 g fresh root ginger
- 3 garlic cloves
- 120 g soy sauce
- 60 g honey
- 10 g toasted sesame oil
- 40 g barbecue sauce
- ½ pinch ground black pepper
- 800 g chicken breast fillets, skinless
- 3 mixed peppers
- 200 g button mushrooms
- 1 chicken stock cube (for 0.5 l)
- 1 tsp fine sea salt
- 300 g long grain rice
- 1300 g water
- 15 g fresh root ginger
- 1 garlic clove
- 1 tsp coriander seeds
- 6 - 8 sprigs fresh coriander
- 20 g toasted sesame oil
- 600 g water
- 160 g coconut milk
- 2 tsp curry powder
- 1 tsp salt
- 1 pinch ground cayenne pepper
- 100 g rice vermicelli
- 2 Tbsp cornflour
- 4 Tbsp water
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