Ayam Wortel Pete (Chicken, Carrot, and Stink Bean Stir-fry)
Ingredients:
- 1/2 chicken breast, diced
- 1 carrot, peeled and sliced
- Stink beans (pete), peeled
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 3 shallots, sliced
- Juice of half a lime
- Salt, to taste
- Water, as needed
- Seasoning powder (optional)
Instructions:
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Prepare the Chicken:
- Wash the chicken breast thoroughly and cut it into small cubes.
- Marinate the chicken with a little lime juice and a pinch of salt. Set aside.
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Prepare the Vegetables:
- Chop the onion, mince the garlic, and slice the shallots.
- Peel the stink beans (pete) from their pods.
- Clean the carrot and peel it using a vegetable peeler or a knife. Slice it into thin rounds.
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Cooking Process:
- Heat a little oil in a pan over medium heat.
- Sauté the shallots and garlic until they are fragrant and golden brown.
- Add the marinated chicken pieces and stir-fry until the chicken changes color and is almost cooked through.
- Add the chopped onion and stink beans to the pan. Stir well to combine.
- Incorporate the carrot slices into the mix. If the mixture seems dry, add a little water to help cook the vegetables.
- Continue to stir-fry until the carrots are tender and the chicken is fully cooked.
- Taste and adjust the seasoning with salt. You may also add a pinch of seasoning powder if desired.
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Final Touches:
- Once everything is well-cooked and flavorful, remove the pan from the heat.
- Serve hot, paired with steamed rice or as a side dish.
Tips:
- Ensure the chicken is marinated for at least 10 minutes to allow the flavors to penetrate.
- Adjust the amount of stink beans according to your preference, as they have a strong, distinct flavor.
- For an added layer of flavor, you can sprinkle a little freshly ground black pepper before serving.
