John Myers
Chinese Wok Stew À La Papa
The perfect chinese wok stew à la papa recipe with a picture and simple step-by-step instructions.
- 500 g Frozen chicken breast fillet / 1 package
- 400 g Carrots (red, yellow and purple)
- 250 g Sugar snap
- 150 g Brown mushrooms
- 4 tbsp Oil
- 1 liter Vegetable broth (5 teaspoons instant)
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 1 tbsp Light rice vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 0,5 tsp Pepper
- 0,5 tsp Sambal oelek
- Chives rolls for garnish
- Cut the chicken breast fillets into strips. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Wash, clean / remove the sugar snap peas and cut in half at an angle. Clean / brush and quarter the mushrooms. Heat the oil (2 tbsp) in the wok and fry the chicken breast fillet strips in it in portions / stir-fry and slide them to the edge of the wok. Add oil (2 tbsp) and stir in the carrot blossoms, snow peas and mushrooms. Deglaze / pour in the vegetable stock (1 liter). Season with sweet soy sauce (2 tablespoons), light soy sauce (2 tablespoons), light rice vinegar (1 tablespoon), salt (1 teaspoon), sugar (1 teaspoon), pepper (½ teaspoon) and sambal oelek. Let everything simmer / boil for about 15 minutes with the lid closed. Serve the Chinese wok stew à la Papa in Chinese soup bowls sprinkled with chives.
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