Asian chicken wrap

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 100 g mushrooms, e.g. B. Mushrooms
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 15 g
• 1 red chili pepper(s)
• 3 spring onions
• 1 tsp sesame seeds
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 100 ml chicken broth
• 2 tsp brown sugar
• some leaves of romaine lettuce

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Cut the chicken into small cubes. Mix the 2 tablespoons of rice wine, 2 tablespoons of soy sauce, and 1 teaspoon of sesame oil with the chicken cubes and marinate for about 2 hours. Make a seasoning sauce with the remaining rice wine, soy sauce, sesame oil, chicken broth, and sugar. Wash and finely chop the mushrooms. Toast the sesame seeds in a pan. Peel the garlic and ginger, finely chop them with the chili pepper and spring onions, then add them to the sesame seeds along with the chicken and the remaining marinade from the pickling and fry. Add the mushrooms and fry briefly. Finally, add the seasoning sauce and let it reduce. Wash the romaine lettuce leaves and use them as a bowl for the meat when serving.