Chop Suey, Simple (… But Good)

1. Cut the chicken into thin strips and mix with the ingredients for the marinade in a small bowl. Cover and leave to marinate in the refrigerator. Soak the dried mushrooms in warm water for three hours (or according to the instructions on the package).
2. Drain the marinated chicken parts, save the marinade. Heat 1 tablespoon of oil in a coated pan at a time. Avoid the meat in it in two portions while stirring. Put the cooked pieces in a deep plate and set aside.
3. Squeeze the soaked mushrooms and cut them into small pieces. Pick up soaking water. Clean the mushrooms and quarter or halve / sixth, depending on the size. Let 2 tablespoons of oil in the pan get hot again. Sear the mushrooms together with the onion pieces for 2 minutes, stirring constantly. Add the Chinese mushrooms and the frozen vegetable mixture and cook everything according to the instructions on the package. If the frozen vegetables are not already seasoned, spice them up with a little wok spice mixture. If there is drained marinade, add it too. At the end, add the finished chicken and meat juice and let it get hot again. Season to taste with salt, chilli, hoisin and soy sauce. If you want more sauce in your dish, you can add a sip of the mushroom soaking water or, if you like, poultry / vegetable broth. Whisk the cornstarch with 1 tablespoon of sherry, stir into the pan sauce and bring to the boil briefly. Enjoy your meal!
4. This goes well with fragrant rice or jasmine rice. The best thing to do is to cook twice as much rice and then use half of it for “Nasi Goreng” or “Nasi Goreng, simple” (both in my cookbook) on one of the next few days.

Note on the “simple” property

1. Advantages of the frozen mixture are: many authentic, frozen fresh vegetables, the often annoying small snippets are no longer necessary, no leftovers that can go bad in the refrigerator. I “spiced up” the mixture with onions and fresh mushrooms, but these additional vegetables with the associated cleaning and chopping work can basically be left out. Then it will be even easier and faster! I also used the hoisin sauce as a condiment for the first time in this recipe, it is not absolutely necessary. But what you * absolutely * need is soy sauce! Without this it’s not a real chop suey.