John Myers
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Chicken Sliced Asian
The perfect chicken sliced asian recipe with a picture and simple step-by-step instructions.
- 120 g Chicken breast fillet
- Food starch
- Oil
- 1 Stalk Celery with green
- 1 Carrot
- 0,25 Yellow pepper
- 1 Spring onion
- 3 Egerlinge (mushrooms)
- 0,5 Red chilli pepper
- 1 Clove of garlic
- 1 disc Ginger
- 1 shot Sherry
- 1 shot Soy sauce
- 50 ml Vegetable stock
- Salt, pepper, sugar
- 3 Stalk Coriander
preparation
- I first cut the chicken breast fillet into strips and powder it with the cornstarch.
- I cut off the greens from the celery stalk before blanching them in boiling water for about 2 minutes and then chilling them in ice water. I cut the quenched celery stalk and celery greens into strips.
- I cut the rest of the vegetables into small pieces according to the cooking times: the carrots in sticks, the peppers in strips, the spring onions in coarse rings and the brisket in sixths. I finely chop the ginger, the garlic and the chilli pepper into slices and the coriander leaves into strips.
preparation
- In a wok, I heat some oil and first sear the chicken breast fillet on both sides.
- Then I gradually add the vegetables, swirling around, and fry them with: first the carrot, bell pepper, spring onion and celery strips, then chilli, garlic and ginger and then the cocktails. At the very end I stir in the celery greens and coriander.
- I quench with a dash of sherry, let it reduce and then add a dash of soy sauce and the vegetable stock. Everything is boiled vigorously and seasoned with freshly ground pepper, salt and a good pinch of sugar.
- To serve I serve with a Basmati wild rice mixture and decorate with a few wafer-thin slices of spring onion.
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