Chicken Sliced ​​Asian

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.

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.