John Myers
Contents
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Ingredients
- 125 g Mie noodles
- 0,5 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Sunflower oil
- 275 g Chicken breast fillet
- 10 g 1 piece of ginger
- 1 tbsp Light soy sauce
- 1 tsp Cornstarch
- 1 tbsp Water
- 200 g 2 pak choi heads
- Also called mustard cabbage
- 15 g Dried Asian mushroom mix **)
- 50 g 1 Carrot
- 10 g 1 piece of spring onion (the white part)
- 15 g 1 Red chilli pepper / cleaned
- 10 g 1 piece of ginger
- 10 g 2 cloves of garlic
- 4 tbsp Peanut oil
- 3 tbsp Light soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 2 tsp Sesame oil
- 2 tsp Cornstarch
- 200 ml Chicken broth (1 teaspoon instant broth)
- 0,5 tsp Chili oil
- 1 big pinch Sugar
- 1 big pinch Colorful pepper from the mill
Instructions
- Bring Mie noodle to the boil briefly in salted water (½ teaspoon salt) with ground turmeric (1 teaspoon), set the stove to the lowest setting and let the noodles steep / cook for about 10 minutes. Drain through a kitchen sieve, drain well, return to the hot saucepan and toss with sunflower oil (1 tbsp) so that they do not stick in the meantime until further processing. Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Peel the ginger, dice it very finely and add the light soy sauce (1 tbsp), corn starch (1 tsp) and water (1 tbsp) to the chicken breast fillet strips and leave to marinate for about 15 minutes. Pour boiling water over the dried mushrooms [**) mushroom mixture consisting of: black fungus, mushrooms, shii-take mushrooms and herb charlets] and leave to soak for about 15 minutes. Drain through a kitchen sieve and cut into fine strips. Peel the carrot with the peeler, cut into 3 pieces approx. 5 cm each and cut into julienne strips. Halve the spring onion and cut into julienne strips. Clean / core the chilli pepper, cut into 3 pieces and cut them into julienne strips. Cut off the pak choi heads, cut everything into 3 parts, assemble them apart and cut the larger pieces in half. Finally, wash and drain well. Peel and finely dice the ginger and garlic cloves. For the sauce all ingredients (3 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp sweet soy sauce, 2 tsp sesame oil, 2 tsp corn starch, 200 ml chicken stock (1 tsp instant stock), ½ tsp chili oil, 1 big pinch of sugar and 1 big pinch of colored pepper from the mill) in a bowl and mix. Heat peanut oil (4 tbsp) in a wok, fry the garlic clove cubes with the ginger cubes in them. Add the marinated chicken breast fillet strips and sauté / stir-fry. Add the carrot strips and mushroom strips and stir-fry / stir-fry. Deglaze / pour on the prepared sauce. Add the remaining vegetables (pak choi, spring onion strips and chilli pepper strips) and simmer / cook everything with the lid on for about 5 - 6 minutes. Finally add / fold in the prepared Mie noodles and heat. Serve chop suey noodles with chopsticks.
