Oriental endive stew with free-range chicken fillet

Peel the sweet and crumbly potatoes and cut into equal pieces of approx. 3 x 3 cm.

Cook them in a large pan in water with a little salt in 15 minutes until done.

Meanwhile, cut the chicken fillet into strips. Cut the bottom and 5 cm from the top of the salad onion. Cut the onions into thin rings.

Heat the oil in a frying pan and fry the chicken strips in 3 min. On high heat around golden brown.

Add the ketjapmarinadetoe and cook for another 5 minutes. Add half of the salad onion and spoon. Season with pepper and salt.

Remove the chicken from the pan and place it on a plate. Keep warm under a lid or aluminum foil.

Stir fry in the remaining cooking fat the Bumbu spice 1 min. On medium heat. Add the rest of the salad onion and half of the endive and stir fry for another 1 min.

Drain the potatoes and put them back in the pan. Stamp them together with the spring onion-boembo mixture with the puree mash to puree.

Add the rest of the endive bit by bit and mix it together. Season with pepper and salt.

Serve the stew with the chicken strips.