Fern with chicken breast
4 servings
15 minutes
Fern with chicken breast is a refined dish of Pan-Asian cuisine that combines the freshness of vegetables, tenderness of chicken meat, and spiciness of spices. The ostrich fern, known for its crispy texture and slight bitterness, gives this dish a unique character. Combined with the aroma of garlic, sweetness of carrots, and depth of soy sauce, it creates a harmony of flavors highly valued in Asian gastronomy. This dish is not only delicious but also healthy—ferns are rich in vitamins and antioxidants. It can be served as a standalone hot dish or as a side to rice. The key is not to overcook the fern to preserve its natural crunch that makes this dish truly unique.
1
Soak the salted fern in water for 10-12 hours, changing the water 2-3 times.
- Bracken fern (fiddleheads): 200 g
2
Cut the chicken breast, carrot, onion, and garlic into thin strips.
- Chicken breast: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
3
Fry the chicken breast in vegetable oil, and when the meat turns white, pour in the soy sauce. Wait for some of the soy sauce to evaporate.
- Chicken breast: 1 piece
- Vegetable oil: 2 tablespoons
- Soy sauce: 2 tablespoons
4
Add carrot to the chicken, after 5-7 minutes add onion and fry for another 5 minutes.
- Carrot: 1 piece
- Onion: 1 piece
5
Add sesame, garlic, mix, and let it fry for another 3 minutes.
- White sesame seeds: to taste
- Black sesame seeds: to taste
- Garlic: 2 cloves
6
Add fern and tomato paste, mix, and fry for about 3 more minutes.
- Bracken fern (fiddleheads): 200 g
- Tomato paste: 1.5 teaspoon
7
Important! To prevent the fern from overcooking, it should be slightly crispy, and mushiness is not allowed.
