Asia – Asparagus pot with chicken

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 500 g white asparagus
• 2 handfuls of dried mu-err mushrooms
• 180 g mung bean seedlings from the jar (drained weight)
• 200 g peas, frozen
• 250 g carrot(s), fresh
• 300 g pineapple, from the can (drained weight)
• 1 large banana(s)
• 125 g sweet cream
• 1 tbsp, leveled chicken broth, instant
• 2 tsp, leveled sambal oelek
• 1 tsp, leveled spice mix (Chinese spice)
• 3 dashes of soy sauce
• 4 tbsp oil, tasteless (not olive oil)
• 10 g butter
• 2 tbsp, levelled sugar
• 1 egg yolk
• 1 tbsp, streaky sauce thickener, light
• 2 tsp, leveled salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asian-style vegetable stew with chicken

Soak the Mu-Err mushrooms in lukewarm water for 20 minutes. Peel the asparagus and cook for 20 minutes in 2 liters of boiling water with butter, salt, and sugar. Reserve the stock. Finely chop the asparagus. Combine the asparagus, egg yolk, and 3 tablespoons of cream in a blender and heat again with the stock; keep warm. (If fresh asparagus is unavailable or time is limited, 2 liters of asparagus cream soup can be prepared from the pouch according to the package instructions.) Trim and wash the carrots, peel the banana, and drain the Mu-Err mushrooms, pineapple, and mung bean sprouts in a sieve. Pat the chicken breast fillets dry. Cut the chicken, carrots, pineapple, and banana into bite-sized small to medium pieces. Heat the oil in a wok (or a large, heavy-bottomed stainless steel pot in a pinch); briefly fry the chicken. Add the carrots and fry briefly. Stir in the sambal oelek and Chinese seasoning, then gradually add a little of the asparagus cream soup until the mixture is just covered. Add the chicken bouillon powder and simmer briefly over high heat. Add the mung bean sprouts, pineapple, banana, and unthawed frozen peas, one after the other, mixing each well and adding a little more of the soup. Add the remaining soup and cream, mix well, and bring to a brief boil. Do not add any more salt. For an even more filling dish, you can cut 50g of glass noodles into bite-sized pieces, mix them in thoroughly at the end, and cook for 2 minutes. Alternatively, you can cook 125g of rice separately and stir it in before bringing to a final boil.