Asian Chicken Breast Fillet Stew

Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the chicken breast fillets into fine strips. Tip: works particularly well if the meat has not yet completely thawed. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Clean / brush the mushrooms and cut in half. Clean the shitake mushrooms, remove the stem and cut into fine strips. Clean and wash the spring onions, cut into pieces (approx. 5 cm long) and cut the pieces into fine strips. Peel the onion, cut in half and cut into wedges / assemble apart. Heat sunflower oil (1 tbsp) in a wok, fry the red curry paste (1 tsp) with the garlic clove cubes, ginger cubes and chilli pepper cubes / stir-fry. Add the strips of chicken breast fillet and stir-fry / stir-fry, deglaze / season with sweet soy sauce (1 tbsp) and light soy sauce (1 tbsp) and slide everything to the edge of the wok. Now add the vegetables (onion wedges, carrot blossoms, sugar pea halves, mushroom halves, shitake strips and spring onion strips) one after the other and fry / stir-fry. Deglaze / pour on the chicken broth (800 ml / 4 teaspoons instant) and coconut milk (165 ml). With coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), fish sauce (1 tbsp), sweet soy sauce (1 tbsp), mild curry powder (1 tsp), sesame oil (1 tsp) and sambal Season the oelek (½ teaspoon) and simmer / cook for approx. 25 minutes. The first 15 minutes with the lid on and the rest without the lid. Serve hot Asian chicken breast fillet stew in typical Chinese soup cups with a porcelain spoon, garnished with spring onion rings or chives.