Chinese chicken strips with rice

Ingredients for 4 servings:

• 10 g dried mu-err mushrooms
• 250 g rice (sticky rice)
• some salt and pepper
• 250 g sugar snap peas
• 1 can of bamboo shoots, 314 ml
• 600 g chicken fillet(s)
• 1 piece(s) ginger root, walnut-sized
• 1 clove(s) garlic
• 4 tbsp oil (soy)
• 250 ml stock (Asian)
• 4 tbsp sauce (Asian), sweet and sour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Blanch the mushrooms in boiling water and let them stand for about 20 minutes. Then wash them. Cook the rice according to the package instructions. Halve the snow peas lengthwise and blanch them in boiling salted water for about 2 minutes. Drain the bamboo shoots and cut into pieces. Wash the chicken fillets, pat dry, and cut into thin strips. Peel the ginger and garlic and dice very finely. Meanwhile, heat the oil and sauté the ginger and garlic until translucent. Add the fillet strips and mushrooms and fry for about 8 minutes, turning occasionally. Season with salt and pepper. Add the snow peas and bamboo shoots and fry briefly. Deglaze with stock and simmer over high heat for about 2 minutes. Season to taste with Asian sauce and soy sauce. Serve with the rice.