Chicken Breast with Asparagus

Debone chicken legs, grind meat coarsely, add with cream to a bowl and mash finely with a mixer. Dice ginger finely. Rinse chile pepper, trim, remove the seeds, remove all white interior skins and dice finely. give a farce with the ginger. Season with salt, pepper and turmeric and mix everything well.

In chicken breasts cut a pocket, fill with the stuffing, close and refrigerate.

Cut off the lower ends of white asparagus and peel the stalks with  peeler from top to bottom. Start just below the asparagus head and peel thicker towards the end asparagus. Combine in a pot water, salt, a slice of lemon, 1 pinch of sugar and 10g  (1/2 ounce) of butter. Bring to a boil. Add and cook the asparagus 8-10 minutes. Remove and drain well. Cut stalks in half lengthwise and in uniform pieces approximately 5 cm (2 inches) long.

Wash peppers, trim, cut in half, remove seeds, remove all white interior skins and cut into small cubes.

For the sauce, reduce chicken stock to about half. Add ginger syrup, sugar beet, molasses syrup and balsamic vinegar and season with salt and pepper.

Cook chicken breasts in a hot ovenproof frying pan in hot butter for 10 minutes, inside preheated oven (180°C, approximately 350°F).

Heat butter in a pan, lightly fry asparagus in it, add diced peppers and salt.

For straw potatoes, peel potatoes and cut into matchstick-thin pins. Heat oil in a suitably large skillet or in the fryer at 180°C (350°F) heat (oil should be hot enough for small bubbles to appear) and add potato strips to fry. After frying several protions, drain on paper towels and sprinkle with salt.

Serve asparagus on a plate with chicken, pour over with sauce and sprinkle with the plucked leaves in Woodruff.