Chinese chicken stir-fry

Ingredients for 2 servings:

• 25 g mushrooms (tongu mushrooms), dried
• 500 g chicken breasts
• 2 egg whites
• Salt
• 6 tbsp rice wine
• 1 bunch of spring onions
• 175 g soy sprouts
• 1 piece(s) ginger, walnut-sized
• Garlic oil
• pepper
• 6 tbsp soy sauce, light
• Sauce thickener for light sauces
• Rice (Thai fragrant rice mix)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the tongu mushrooms and pour boiling water over them. Let stand for 30 minutes. Cut the chicken breast into small pieces and marinate in a sauce made from egg white, salt, and 2 tablespoons of rice wine. Let stand for another 30 minutes. Cut the spring onions into 1 cm long pieces. Drain the soybean sprouts. Finely chop the ginger. Drain the tongu mushrooms, remove the stems, and cut into strips. Save the water! Brown the meat with the marinade and half of the ginger in garlic oil. Season with pepper. Then remove from the pan. Sauté the remaining ginger in garlic oil. Add the soybean sprouts, tongu mushrooms, and spring onions and brown. Return the meat to the pan. Add 6 tablespoons of soy sauce, 4 tablespoons of rice wine, and the water from the tongu mushrooms, thickening slightly with Mondamin if necessary. Simmer everything together for a few more minutes. Cook the rice in salted water and let stand in a covered pot with some of the cooking water for about 10 minutes. Arrange on plates and serve hot.