John Myers
Ingredients for 4 servings:
- 700 g chicken fillet(s)
- 3 bell peppers, yellow, green, red,
- 500 g mushrooms, fresh
- 50 g Mu-Err mushrooms (black fungus), more to taste
- 200 g mung bean sprouts
- 200 g bamboo shoots
- some sesame oil
- some sambal oelek
- 250 ml chicken broth
- some soy sauce
- Soy sauce
- Five-spice powder
- possibly salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
alla dwarfmoomi
Cut the chicken fillet into small pieces and marinate in the soy sauce and season to taste for at least 2 hours before cooking. I recommend using a wok, but a pan is also suitable. First, prepare the vegetables: Peel the mushrooms, trim the bell peppers, and cut everything into strips. Heat a little sesame oil in a wok or pan. Sear the chicken until crisp. Set it aside in the wok or remove it from the pan if necessary. Heat the mushrooms, bell peppers, black fungus mushrooms, mung beans, and bamboo shoots and add the appropriate chicken stock or broth. Simmer until the vegetables still have a bite and the sauce has reduced. Then season to taste with dark soy sauce, sambal oelek, and/or the five spices mentioned above, or just salt and pepper. This is purely a matter of taste. Rice goes best with this dish. Personally, I think basmati or jasmine rice goes really well with it.
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