Asian poached chicken and puffed sweet potato

Name: asian poached chicken and puffed sweet potato
Cook time: 14 min
Total time: 59 min
Yield: 4
Ingredients: 1 kg sweet potato; 1 toe garlic; 500 g Broccoli; 1 bush pak choi; 4 cm fresh ginger; 4 el soy sauce; 1 el sesame oil; 1 el sunflower oil; 2 chicken breast; 1 tl sambal manis; 200 g cottage cheese

Baked sweet potato from the oven filled with cottage cheese and served with bok choy, broccoli and chicken.

Ingredients

Directions

Preheat the oven to 200 ° C.
Halve the unpeeled potatoes in length. Place each half on a piece of aluminum foil and fold the foil closed.
Put garlic on a baking sheet with the unpeeled toe and puff for approx. 30 minutes in the middle of the oven.
After 25 minutes, check that the potatoes are cooked by puncturing with a fork. If it easily comes out again, the potatoes are done.
Meanwhile cut the broccoli into florets, peel the stalk and cut into slices. Cook the broccoli in 6 minutes until al dente.
Cut the bok choy into 2 cm pieces and put in a colander. Drain the broccoli on it, so that the bok choy cooks a little by the cooking liquid.
Meanwhile, peel the ginger and cut finely. Mix the soy sauce with the ginger and sesame oil. Mix through the broccoli and pak choi.
Heat the sunflower oil in a frying pan. Halve the chicken fillets in the length and bake them for 10-12 min. Turn regularly.
Brush them after 8 min. With the sambal manis and fry for a few minutes on low heat.
Take the potatoes and garlic out of the oven. Squeeze the garlic out of the skin, mix well and mix with the cottage cheese.
Season with pepper and salt. Carefully remove the potatoes from the foil.
Remove the crumbs and mix with the cottage cheese. Scoop the mixture back into the potatoes.
Divide the chicken, potatoes and broccoli salad over the plates.