Surinamese-Inspired Chicken & Jammy Egg

• Meanwhile, prepare the stock.
• Chop the onion and crush or mince the garlic.
• Peel the celeriac and cut into rough chunks.
• Heat a light drizzle of olive oil in a large deep frying pan over medium heat. Fry half each of the onion and the garlic for 2 minutes.

Did you know... the celeriac in this recipe contains phosphorus, a mineral that helps to keep bones and teeth strong.

• Add the Surinamese-style spices and half of the Garam Masala*.
• Fry for 1 minute, then add the celeriac and mix well to combine.
• Add the stock and bring to a boil. Allow to simmer for 10 minutes, covered.
• Discard the tips of the green beans and then cut in half.

*Take care, this ingredient is spicy! Use as preferred.

• Transfer the green beans to the celeriac.
• Cook for 5 - 6 minutes, uncovered, or until the celeriac is soft and the sauce has thickened and become smooth.
• Meanwhile, use two forks to shred the chicken into small pieces.

• Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the rest of the onion and the garlic for 3 - 4 minutes. 
• Add the ginger stir-fry sauce, the rest of the Garam Masala and some sambal as preferred.
• Fry for 1 - 2 minutes, then stir in a splash of water.
• Add the pulled chicken and toss well to coat.