- 600 GRAM CHICKEN FILLET
-
75 GRAM SOY SAUCE
-
2 TBSP SALT
-
3 TBSP SUGAR
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FRESH MILLED PEPPER
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- LARGE CAN OF WHITE BEANS, drained
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2 ONIONS, chopped
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1 CLOVE GARLIC, mashed
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100 GRAM CARROTS, cut
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100 GRAM SALAMI, cut in cubes
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100 GRAM TOMATO PUREE
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300 GRAM WHITE WINE
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FRESH THYME, chopped
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300 GRAM MEDIUM FAT PORK, cubed
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Add the soy sauce, the sugar,
the salt and the pepper to 800 gram water and bring to the boil. Allow to cool
down, put the chicken fillet in a bowl and pour the mixture over the chicken
fillet. Keep in the fridge for one night. Take the chicken out and dry with a
cloth. Grill 10 minutes on both sides.
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Fry the onions and garlic for 5 minutes, add the
carrots and fry 2 minutes more. Add the pork and fry 5 minutes. Now add the
white beans, tomato puree, white wine and thyme and cook for 20 minutes. Add
the salami. Decorate with a sprig of thyme.
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