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Sereh Kip
6 kipdijen, boned, skinned (about 1 1/4 lbs trimmed meat)

2 sereh stalks, minced

1/4 cup sojasaus

1/4 theelepel zout

2 Eetlepel kip bouillon

1 theelepel suiker

1 theelepel minced fresh red chili or serrano chili or 1/4 theelepel hot-peper flakes

1/2 theelepel maïzena

2 theelepel water

1/2 medium-size ui

1/4 cup vegetable olie

1 theelepel minced ui

1 theelepel minced gemberwortel

1 theelepel minced knoflook
  • Omschrijving recept: Kipgerechten; Aziatisch
  • Bron: Barbara Hansen's Taste of Southeast Asia

Bereiding

Cut kip into 1-inch square pieces. Place in a medium bowl. Stir in sereh, 2 Eetlepel of the sojasaus, and zout. Mix well. Cover and refrigerate 2 hours or longer. Bring to room temperature before cooking.

Combine kip bouillon, remaining 2 Eetlepel sojasaus, suiker, and chili in another small bowl; set aside.

Cut ui in half lengthwise; cut each piece into 4 partjes; separate layers.

Heat wok over medium-high heat. Add olie and heat. Add minced ui, gemberwortel, and knoflook; stir-fry 15 seconds. Do not burn. Increase heat.

Add kip; stir-fry 2 minutes. Add in plakjes ui; stir-fry 1 minute. Add kip bouillon mixture; cook, stirring, 1 minute.

Stir maïzena mixture to blend in maïzena that has settled. Add to the kip mixture; cook until saus is thickened, about 30 seconds. Spoon onto a heated platter; serve at once.