Best Woken

Ingredients for 4 servings:

• 400 g chicken breast
• 1 bell pepper(s), red
• 250 g mushrooms, brown
• 4 spring onions, including plenty of the green parts
• 1 handful of bean sprouts
• 1 handful of mushrooms, dried Asian
• 4 small carrots
• 3 tbsp cornstarch
• 6 tbsp white wine or even better rice wine
• 10 dashes sesame oil, smoked
• 2 tbsp oil (peanut oil)
• 1 chili pepper(s)
• 2 tsp chili, dried
• 2 tsp, heaped sambal oelek
• 10 tbsp soy sauce
• 10 dashes oyster sauce or fish sauce
• 2 garlic cloves
• 1 piece(s) ginger (as long as half a thumb)
• 2 onions

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Asian pan

First, cut the chicken breast into thin slices (not strips!). Mix with finely chopped garlic, white wine, plenty of soy sauce, oyster sauce, and especially cornstarch, and refrigerate for a few hours. During this time, soak the dried mushrooms, changing the water regularly (until it’s almost clear). Finely chop the bell pepper into strips, finely chop the chili pepper, cut the carrots into diagonal, thin slices, and the spring onions into thin rings. Quarter the mushrooms. Cut the onions into eighths and separate the layers. Heat the wok with the peanut oil and fry the carrots, onions, and all the mushrooms until well-seared, then add the chicken. Stir well and fry everything thoroughly; we need the roasted flavors. Only when everything is well-seared, deglaze with soy sauce, oyster sauce, and a little water. The starch will thicken the sauce on its own. Now add the bell pepper, chili pepper, ginger, and sambal oelek (to taste). Season to taste with soy sauce, oyster sauce, and chili. Don’t simmer for long; the vegetables need to stay crisp and fresh. Finally, stir in the soy sprouts, heat everything up again briefly, and serve with rice or Asian noodles.