China Pan: Pieces of Chicken Breast with Bouquet of Vegetables and Ginger

• Cut the chicken breast fillet into bite-sized pieces. The smaller the meat, the sooner it will be done !!! We in Switzerland say it is "a sliced ​​chicken". Depending on the quality of the meat, it can dry out quickly. Little trick from Asia: Put the meat and egg white in a saucepan and knead briefly (I almost always do it, even with high quality meat).
• Wash the leek well and use the desired amount of the green part. Peel the carrots, quarter them lengthways and cut them into small pieces. Thaw beans and cut in half (I often use frozen beans to reduce set-up time). Cut the bamboo shoots (from the tin) into small pieces. Peel the ginger and cut it into small cubes. Let the dried Mu-Err mushrooms ("Judas ears"), which are available everywhere, soak in water (lukewarm) for about 20-30 minutes.
• Fry the chicken breast slices in 3 tablespoons of sunflower oil in a wok, turning them constantly. After just under 1 minute, reduce the heat; and now comes the wok trick: the heat decreases sharply from the center of the pan towards the edge. Smaller pieces can easily be pushed out into the curve, which slows down the cooking process, while larger pieces in the middle continue to cook normally. Add salt and pepper. Depending on the size, the process takes about 2 1/2 - 3 1/2 minutes. Deglaze the meat with rice wine (or dry sherry). Add the soy sauce, stir and fold in the curry mango sauce. Put everything together in a bowl and keep warm.
• Put another 3 tablespoons of sunflower oil into the wok, which has to be really hot (that's why cheap sheet-metal woks are not suitable, because they turn blue-violet from the heat and break quickly. Either a wok made of high-quality steel or a cast iron -Use a wok. Steam the beans, carrots, bamboo shoots and the leek (which is used instead of onions) turning constantly, season with salt and pepper, add the mushrooms and ginger, stir well and after approx. 4-5 minutes heat to 1 / 3, add about 2-3 dl. Of cold water, bring to the boil and cover and simmer for another 12-15 minutes at about 1/5 of full heat. Little trick: as far as possible, let the liquid boil through Do not delay further addition too long, so do not add water in 3-4 steps.
• When the vegetables are done, place the meat with the sauce in the wok and stir. Like most Chinese breakdown meals, it can be kept warm at the table (especially at a romantic candlelight dinner) on a rechaud. A spicy Chinese beer or a light, fruity rosé (wine) goes well with it.

Optional addition:

• At the end of the vegetable cooking process, a little ketchup and some red wine vinegar (or balsamic cream) can optionally be added and cooked briefly.