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Renee Laufenberg
Paksoistamppot
Paksoistamppot with red pepper, chicken breast, sesame, soy sauce and coconut milk
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Ingredients
Directions
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Peel the potatoes and cut them into pieces. Boil in water with salt if necessary for 20 minutes.
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In the meantime, heat a frying pan without oil or butter and toast the sesame seed in 3 min. Until golden brown. Let cool on a plate.
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Cut the chicken fillet into strips.
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Heat the oil in a frying pan and cook the chicken in 5 minutes until done. Add the ketjapmarinadetoe and cook for another 1 min.
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Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into rings. Heat the oil in a stir frying pan the red pepper 1 min. Add the pak choi and stir fry for another 4 min.
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Heat the coconut milk in a saucepan.
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Mash the potatoes and coconut milk with the puree mash.
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Put the pak choi through. Serve with the chicken and sprinkle with the sesame seed.
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Nutrition
535Calories
Sodium0% DV1.040mg
Fat34% DV22g
Protein48% DV24g
Carbs19% DV57g
Fiber24% DV6g
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