Chili-ginger chicken

Ingredients for 4 servings:

• 3 tbsp chili sauce, hot
• 3 tbsp sherry, dry
• 1 tbsp sugar
• 3 tbsp soy sauce
• 1 egg yolk
• 3 pinches of pepper
• 2 pieces ginger, pickled
• 1 clove(s) garlic, peeled
• 400 g chicken breasts
• 4 m.-sized onion(s)
• 1 large bell pepper(s), red
• ⅛ liter chicken broth
• Peanut oil
• Chinese spice
• 1 cup(s) basmati rice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Press the garlic and ginger through a garlic press. Mix the marinade ingredients thoroughly. Cut the chicken fillet into small pieces. Cover and let the pieces stand in the marinade for 30 minutes. Add the basmati rice to plenty of boiling, lightly salted water and cook for 10-11 minutes. Drain through a sieve and return to the pot to keep it hot. Cut the bell pepper into small cubes (0.5 cm) and the onion into thin half rings. Add 2 tablespoons of peanut oil to the heated wok, add the onions and bell peppers, and cook until the onions become lightly browned and translucent, stirring constantly. Lightly season the vegetables with Chinese spices and remove from the pan. Drain the marinade from the meat and set aside. Brown the meat in the wok, stirring constantly. Add the marinade and chicken stock and bring to a boil, stirring constantly, until the sauce is browned and thickened. Return the vegetables to the pan. Serve with the rice.