Chicken with mung bean sprouts and bamboo on rice

Ingredients for 1 servings:

• 10 g Mu-Err mushrooms
• 100 g chicken breast
• 1 tsp potato starch
• 10 ml soy sauce, light
• 50 g mung bean sprouts
• 50 g bamboo strips from the jar
• 20 g chili pepper(s), red
• 1 onion(s)
• 1 stalk(s) bulb(s) (winter hedge onion)
• 2 g palm sugar
• 10 ml sunflower oil for frying
• 10 ml sesame oil for frying
• ½ cup basmati rice
• 1 cup water
• 2 g salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick Chinese cuisine, palm sugar sweet

Place the dried mu err mushrooms in a pot of water to soak and rub the soft pieces clean. Rinse the rice three times in a sieve under running water and place it in a rice cooker with twice the amount of water and a pinch of salt. Use a 200-250 ml cup for this. While the rice is cooking, cut the chicken breast into bite-sized pieces and mix it in a small pot with soy sauce and starch powder. Peel the onion, halve it, and slice it into strips. Slice the chili pepper into rings and deseed if necessary. If any bamboo shoots and/or mung bean sprouts are from the jar, rinse out the vinegar-based pickling liquid with plenty of water in a bowl. Add sesame oil and sunflower oil to a hot nonstick pan. First, add the chicken pieces and sear on all sides, but do not brown them. Then fry the onion and chicken pieces until browned. Then add the chili pepper, mu err mushrooms, bamboo shoots, and mung bean sprouts; their moisture prevents browning. After a few minutes, the ingredients are cooked. Sprinkle a teaspoon of palm sugar over the vegetables and stir in the finely chopped winter hedge onion. Serve the dish with rice. There’s no sauce, but the vegetables are slightly oily and should taste sweet. If you have any mushrooms or carrot pieces, broccoli florets, or shrimp, you can use them too. Instead of chili peppers, you can also substitute red or green bell peppers.