Chinese chicken breast in dark soy sauce

Ingredients for 1 servings:

• 150 g chicken breast
• 1 onion(s)
• 1 cup peas, frozen, fresh peas or snow peas
• 1 small carrot(s)
• 75 g bamboo slices
• ½ cup basmati rice
• 1 pinch of salt
• 1 tbsp soy sauce, dark
• 1 tbsp potato starch
• 1 tbsp sesame oil
• 1 tbsp sunflower oil
• 1 pinch of tamarind paste or sambal oelek
• 1 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with bamboo, peas, carrot and basmati rice

Pour water over the rice in a bowl and drain through a sieve. Repeat this process twice to rinse it, then add it to a pot with twice the amount of water and a pinch of salt. Bring to a boil, then turn off the heat to let it steep. It’s ready when it has absorbed all the water. Peel the carrot, quarter it lengthwise, and cut it crosswise into 1 cm pieces. Cut the chicken breast into small pieces and toss them in a cup with potato starch, dark soy sauce, and a small amount of tamarind juice or sambal oelek. Then place it in a hot wok or Teflon-coated pan with half sesame oil and half sunflower oil (pure sesame oil is too strong for my taste) and sear on all sides. Add the bamboo shoots, carrot, and peas, along with a cup of water and 1 g of sugar, and cook, stirring occasionally, until the water has evaporated and the marinade has turned into a dark sauce. The carrots are noticeably firmer than what we Germans are used to. Serve with rice. Tip: If you go to an Asian store, you’ll find better bamboo shoots, usually vacuum-packed in plastic, which don’t taste as vinegary as the stuff in a jar. However, you can rinse the bamboo shoots from the jar, so they won’t taste as sour.