Yesterday, I felt like experimenting. I gathered a bunch of ingredients together and gave them a stare. After a while it felt like having a conversaion with the lemongrass while I was eavesdropping what sesame was talking with the soy sauce. Then I decided to go for it: chicken with sesame sauce among polenta flavoured with ginger and lemongrass.
1 teaspoon sherry vinegar
1 tablespoon dark soy sauce
1 tablespoon honey
1 tablespoon butter
200 ml chicken stock
juice of half a lemon
1/2 teaspoon freshly grated ginger
In a saucepan bring vinegar, soy sauce, honey, butter, stock, lemon juice and grated ginger to boil and let it cook until it reduces to a thick sauce. Stir in sesame and season with cayenne pepper. For the chicken breast heat a saucepand and fry the breasts from both sides among some thyme and garlic. Place it to the oven on 150°C for 10-15 minutes. For the polenta heat stock among ginger and lemongrass. As soon as it starts to boil set aside and let it stand for 30 minutes. Sieve and cook polenta in the lemongrass-ginger infused stock.