John Myers
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Ingredients
Fried chicken breast fillet with onions and cashew nuts:
- 300 g Chicken breast fillet frozen
- 3 Onions approx. 200 g
- 3 Spring onions approx. 150 g
- 100 g Cashews
- 1 Dried red chilli pepper
- 2 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant)
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 3 tbsp Oyster sauce
- 1 tsp Sugar
- 3 big pinches Colorful pepper from the mill
- 2 tsp Tapioca starch
Basmati rice:
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
Serve:
- 3 Stalk Parsley for garnish
Instructions
Fried chicken breast fillet with onions and ...
- Let the chicken breast fillet thaw a little, clean, wash, pat dry with kitchen paper and cut into small slices. Peel the onions, cut in half, cut into strips and separate the strips. Clean and wash the spring onions and cut diagonally into rings (approx. 2 cm wide). Core the chilli pepper, roughly cut / chop and grate in a mortar with a pestle. Heat sunflower oil (2 tbsp) in a wok (alternatively a pan), fry the chicken breast fillet slices vigorously / stir-fry and slide them to the edge of the wok. Now add the onion strips, spring onion rings and cashew nuts one after the other and sauté / stir-fry. Deglaze / pour in the chicken broth (200 ml / 1 teaspoon in-stant) and add light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (3 tbsp), sugar (1 tsp) , ground chili pepper and colored pepper from the mill (3 big pinches). Let everything simmer / boil for approx. 5 - 6 minutes with the lid closed. Finally, dissolve the tapioca starch (2 teaspoons) in a little cold water and stir into the wok. As soon as the liquid starts to thicken a bit, slide the wok off the stove.
Basmati rice:
- Bring basmati rice (150 g) with salted water (350 ml water / ½ teaspoon salt) to the boil, stir and cook with the lid on on the lowest heat setting for about 20 minutes.
Serve:
- Divide the roasted chicken breast fillet with onions and cashew nuts on 3 plates. Press the rice into a mold, turn it out onto the respective plate and garnish with parsley, serve.
