John Myers
Contents
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Ingredients
- 2 piece Chicken breasts
- 200 g Bamboo shoot canned food drained
- 1 piece Red pointed peppers
- 1 piece Red Onion
- 1 piece Carrot red
- 0,25 piece Leek
- 0,125 head Savoy cabbage fresh
- 2 piece Garlic cloves pressed
- 50 g Tomato paste concentrated three times
- 2 tbsp Teriyaki sauce
- 1 tsp Oyster sauce
- 1 tsp Maple syrup
- 1 shot Red wine medium quality wine
- 0,25 liter Chicken broth
- 1 tbsp Clarified butter
- Salt
- Pepper
- Sweet paprika
Instructions
- Wash the chicken, dry it well and cut it into bite-sized pieces.
- Pour off the bamboo and rinse briefly, then marinate with the chicken, the meat, the seasoned sauces, the salt-grated garlic and the maple syrup for an hour.
- Heat the butter lard in the wok and first fry the meat cubes fished out of the marinade all over.
- When the meat is slightly colored, add the onions, carrot sticks, the chopped pointed pepper, the leek strips, the drained pieces of bamboo and the cabbage cut into strips. Swirl everything well, then roast the tomato paste and deglaze with the garlic marinade.
- Add the red wine and the broth and let everything simmer on a low heat for about 10 minutes and then serve. We had herbal fears with it, but rice or spaetzle would also go well!
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 4.6gProtein: 1.5gFat: 4.6g
