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Indochi-noix Chicken

Indochi-noix Chicken


  • 800 g chicken breasts
  • 50 g walnut halves
  • 500 ml water
  • 1 tsp grated fresh ginger
  • 2 tbsp peanut oil
  • 3 tbsp powdered coconut
  • 2 chicken stock cubes
  • 2 tbsp soya sauce
  • 1 cup dried black mushrooms
  • 1 tbsp cornflour diluted in a little water
  • 2 carrots
  • 1 thinly sliced onion

Serves 6


Reconstitute the dried black mushrooms in a bowl of hot water. Peel and coarsely grate the carrots.

Cut the chicken into cubes and lightly brown on all sides in a deep frying pan with a little oil. Add the grated ginger, powdered coconut, water, chicken stock cubes and soya sauce. Leave to simmer on low heat for 5 minutes.

Add the black mushrooms, grated carrots and thinly sliced onion. Cook for a further 5 minutes, then mix in the cornflour and stir well. Leave to simmer for 3 minutes.

Meanwhile, dry-fry the walnut halves in a small frying pan and add them to the chicken just before serving.

This dish is delicious served with basmati rice.

Author and photograph: Philippe Barret