Chicken Breast Fillet Strips with German-Asian Touch

Peel the potatoes, cook in salted water for about 20 minutes and drain. Thaw the chicken breast fillet a little, wash, dab with kitchen paper and cut into strips. Drain the salsify through a sieve and divide / cut diagonally. Clean / brush the mushrooms, halve and cut into pieces. Wash tomatoes and cut in half. Peel and finely dice the onion and clove of garlic. Clean, wash and finely dice the chilli pepper. Pluck the parsley. Heat the peanut oil in a large pan, stir-fry the onion cubes, garlic clove cubes and ginger cubes vigorously. One after the other, add the remaining ingredients (pieces of black salsify, pieces of mushroom, tomato halves and plucked parsley) and stir-fry. Deglaze with the chicken stock and pour on the cream. With medium hot mustard (1 tsp), sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), mild curry powder (1 tsp), ground cumin (¼ tsp), salt (2 big pinches), pepper (2 big pinches) and Season lemon juice (1 splash). Let everything simmer with the lid closed for about 10 minutes. Finally, stir in the cornstarch (1 tbsp) in a little cold water, stir in, let it thicken a little and remove from the stove. Chicken breast fillet strips with a German-Asian touch here served with boiled potatoes. Alternatively: Serve with pasta or rice or baguette or flatbread.