Chinese ala Bille

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) (alternatively beef, turkey, pork)
• 1 can pineapple, chopped
• 1 jar bamboo shoot(s)
• 350 g sprouts (bean sprouts), fresh or from a jar
• 1 large red bell pepper(s)
• 4 spring onions
• 4 medium-sized carrots
• 4 cloves garlic
• 2 tbsp oil
• 1 chili pepper(s), red, dried
• Soy sauce
• Spice mix (Chinese spice)
• possibly ginger
• possibly coriander
• possibly sambal oelek to taste

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Meat and lots of vegetables

Drain the pineapple and reserve the juice. Mix about 8 tablespoons of soy sauce with 6 tablespoons of pineapple juice and the oil (depending on the amount of meat). Wash the chicken breast, dry it, and cut it into long, finger-thick strips. Marinate in the marinade in the refrigerator for about an hour (the longer, the more intense the flavor). If you like it spicier, cut a chili pepper into the marinade. Drain the bamboo shoots. Wash the bean sprouts or drain the liquid. Trim and wash the bell peppers, then cut them into strips and then diagonally into 1/4-inch diamonds. Peel the carrots and slice them diagonally. Trim and wash the spring onions and also cut them into 1/4-inch diamonds. Finely dice the garlic cloves. Remove the chicken from the marinade and let it drain (reserving the marinade). Sear it in batches in the wok, then push it to the side. If cooking in a pot, it’s a good idea to remove the already seared meat and set it aside. Briefly sauté the bell peppers, carrots, and spring onions in the pan’s cooking liquid and deglaze with the marinade. Add the bamboo shoots and garlic and simmer for about 5 minutes. Then add the meat, pineapple (amount to taste), and bean sprouts and heat through in the liquid. Season to taste with spices, soy sauce, and more pineapple juice and chili powder, if desired. If you like it spicier, add sambal oelek. Long-grain or basmati rice is delicious with this dish. Stirring in cooked rice and serving immediately is also recommended.