Chinese pan alla Nicole

Ingredients for 4 servings:

• 4 cups rice
• 8 cup(s) water (salt water)
• 3 bell peppers, mixed, cut into strips
• 2 large carrots
• 2 large onions
• some mushrooms
• 2 cloves garlic
• 1 small Chinese cabbage
• 2 handfuls of mung bean sprouts, optional from the jar
• 500 g chicken breast fillet(s)
• 3 cloves garlic
• 3 tbsp soy sauce
• 3 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 pinch(s) of turmeric
• ½ liter broth
• 2 tbsp ketchup
• some cornstarch to thicken
• some soy sauce, dark
• some oyster sauce
• possibly sambal oelek
• Oil (chili oil)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

with chicken breast

Cut the chicken fillet into 1 x 1 cm cubes and pour over a marinade made from halved garlic cloves, soy sauce, oyster sauce, sesame oil, and turmeric. Let it stand for about 20 minutes, or longer. Clean the vegetables and cut everything into fine strips. Separate the stalks and greens of the Chinese cabbage. Then add the rice and cook using the swelling method. Heat the wok with a little chili oil, then sear the meat until well-cooked all over, then set aside. Fry the onion strips and carrot for 2 minutes. Add the bell pepper, fry for another 2 minutes, then add the finely chopped garlic, as well as the sprouts and strips of Chinese cabbage. Fry for another 3 minutes. Finally, add the mushrooms and fry briefly, then top up with the stock, add the ketchup, thicken with a little starch (dissolved in a very small amount of water), and let it simmer for a while. Season to taste with a little dark soy sauce and oyster sauce. Just before serving, briefly stir in the Chinese cabbage greens, which have been sliced ​​into strips. Serve with rice. You can, of course, add a spicier spiciness with sambal oelek, if you like.