Bunch of asparaguscut of the wooden ends and then cut them into 6 cm long bits
1carrot in small strips
4tbspof hoisin sauce
500mlchickenstock
4tbspof honey
arachide oil
coriander leaves
1,5tbspof roasted sesame seeds
Instructions
Bring about 375 ml of chicken stock or bouillon to a boil and add the asparagus and carrot. Let it boil for about a minute.
Put the couscous in a bowl and stir in the ginger and chinese 5-spices. Add the stock and vegetables and cover with a teatowel.
Put the oil in a pan and fry the chicken fillets. Add the hoisin sauce and honey with 4 tbsp of water and leave to simmer for about 6-7 minutes or untill the chicken is done. Pour some of the sauce over the chicken from time to time.
When the chicken is done, stir the couscous with a fork and add the majority of the corianderleaves through the couscous.
To serve put the couscous on a plate and slice the chicken in thick slices and put them on top. Sprinkle with the remainder of the corianderleaves and the sesame seeds.