John Myers
Contents
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Ingredients
Chicken breast fillet with vegetable strips:
- 250 g Chicken breast fillet
- 1 tsp Tapioca starch
- 1 tsp Sesame oil
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sweet soy sauce
- 0,5 tsp Ground coriander
- 100 g 1 Onion
- 100 g 2 carrots
- 100 g Spring onions
- 142 g 1 can of bamboo shoots (strips) / weight
- 2 tbsp Peanut oil
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tbsp Sweet soy sauce
- Tapioca starch
Yellow rice:
- 150 g Basmati rice
- 350 ml Water
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 Stalk Parsley for garnish
Instructions
Chicken breast fillet with vegetable strips:
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Marinate the chicken breast fillet strips with tapioca starch (1 teaspoon), sesame oil (1 teaspoon), soy sauce (1 tbsp), oyster sauce (1 tbsp), sweet soy sauce (1 tbsp) and ground coriander (½ teaspoon) for several hours. Preferably overnight! Peel the onion and cut into strips. Peel the carrots, cut into pieces approx. 4 - 5 cm long and cut the pieces first into slices and then into sticks (strips). Clean and wash the spring onions, cut into pieces approx. 5 cm long and cut the pieces into strips. Drain the bamboo shoots from the can and drain well. Heat the peanut oil (2 tbsp) in the wok, add the marinated chicken breast fillet strips, fry vigorously / stir-fry and slide to the edge of the wok. Now add the vegetables one after the other (onion strips + carrot strips and spring onion strips + bamboo strips) and fry / stir-fry. Sear everything / stir fry for a few minutes and deglaze / pour on the chicken stock. Finally, season with sweet soy sauce (1 tbsp) and thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring rice (150 g) to the boil in water (350 ml) with salt (1 teaspoon) and ground turmeric (1 teaspoon), stir well and cook with the lid closed at the lowest temperature for about 20 minutes. Serve:
Serve:
- Press the yellow rice into a mold and turn it out onto the plate. Add the chicken breast fillet with strips of vegetables, garnish with parsley and serve with chopsticks.
