Pea Stew - Silvercrest SSC 200 B1 Operating Instructions And Safety Instructions

We also recommend:

Cooked rice
Method:
Mix the brown sugar, rice vinegar, orange marmalade, sesame oil and soy sauce in a large bowl. Season
with salt and pepper.
Put the marinade to one side.
Rinse the chicken breasts off in cold water and pat dry with kitchen roll.
Then cut the meat into small pieces.
Put the corn starch/cornflour into a freezer bag or a bowl.
Add the pieces of meat and mix together until the meat is coated.
In a pan, gently heat the sesame oil and fry the chicken until golden brown. The meat does not need to be
cooked through in the pan, as it will continue to cook in the slow cooker.
Now add the chicken and the marinade to the slow cooker. Carefully mix the ingredients.
Remove the outside leaves of the lemon grass and chop the bottom end finely. Then flatten slightly using a
meat tenderiser or a small pan.
Then add the lemon grass to the slow cooker.
Close the lid (2) and cook for 4-5 hours on LOW or 2-3 hours on HIGH.
Finally, sprinkle the sesame over the orange chicken.
If you would like the dish a little hotter, you can add a finely chopped red chilli.

9.5 Pea stew

For 4 people
Ingredients:

1.8 litres vegetable stock (warm)

500 grams split peas (unshelled peas must be soaked for 12 hours in advance!)

20 grams lard

150 grams pork belly

2 onions, finely chopped

100 grams celery, finely diced

1 leek, finely diced

2 carrots, finely diced

300 grams potatoes (floury variety), finely diced

1/2 bunch fresh parsley, finely chopped

1 teaspoon dried marjoram

1-2 teaspoons salt
SilverCrest SSC 200 B1
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