Summary

Ingredients

• 800 g chicken fillet (s) (divide fillets crosswise)
• 100 ml soy sauce
• 100 ml soy sauce, sweet Indonesian (Ketjap Manis)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch
• 2 bell peppers, red, cleaned and diced
• 3 medium onion (s), cut into medium cubes
• 2 cloves garlic, finely diced
• 2 tablespoon ginger, fresher in fine cubes
• 1 can mushrooms with broth, diced or 250 g fresh
• 2 tablespoon tomato paste
• 1 tablespoon mustard
• 2 teaspoons paprika powder, mild
• 2 teaspoon paprika powder, smoked
• 1 teaspoon stock, grained
• 1 tablespoon spice mixture (grill seasoning possibly salt-free, or grill herb mixture)
• Chili powder or cayenne pepper
• 2 dashes aroma (liquid smoke), optional
• 1 teaspoon oil, for the topof
• 20 ml heavy cream or vegetable cream

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Instructions

1. Mix the two soy sauces and Worcester sauce in a freezer bag and prepare. Cut the meat and put in it, put the starch on top and knead everything really well. Becomes a little whitish. Let rest for about 30 minutes to 1 hour.
2. Slice everything else as indicated above.
3. Slow cooker:
4. Put the oil in the bottom of the pot. Put everything else on top (not the cream), including the meat and marinade, and stir. SC on high 2 hours and everything is done (couldn`t test low, mine has no LOW - just keep warm and that`s not enough.)
5. Roman pot:
6. First, water the pot, then add a little oil at the bottom and everything else, except for the cream, stir in and put in the cold oven at 120 degrees for 2 hours
7. On the stove:
8. Put everything except the cream in a large, heavy stew pot like in the slow cooker and stir well. Then cook on a very low flame, it should simmer just as easily, for 2 hours. Lift the lid as little as possible.
9. For all types of cooking:
10. If you want, you can stir in the cream shortly before serving and heat it again briefly. Season to taste with salt and pepper - done.
11. Everything that goes with sauce goes well with it.