Ingredients:
1 bigger chicken fillet
2 carrots
2 zucchini
200 g peas
200 g canned corn kernels
50 ml white wine
200 ml heavy cream
1 egg yolk
200 rice
5 tablespoons cooking oil
salt
black pepper
curry powder
How to prepare:
Cut the fillet into slices, and peel/clean both the carrots and zucchini, then cut them into sticks. Fry the meat with a little cooking oil (we highly recommend you use a wok for this recipe), then add all carrots and fry these, too. Now pour in all peas, corn, and zucchini sticks, some white wine, spice it up with some curry powder and black pepper (and a little salt, if you wish), and cook until all vegetables soften.
Before you’re done cooking, mix the heavy cream with with an egg yolk and pour in inside, then stir up nicely. Cook the rice in salted water and serve it as a side dish. Bon Appétit!