John Myers
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Fried Chicken with Mung Bean Seedlings and Spicy Rice
The perfect fried chicken with mung bean seedlings and spicy rice recipe with a picture and simple step-by-step instructions.
Fried Chicken with Mung Bean Sprouts:
- 300 g Chicken breast fillet
- 1 Eiweiß
- 1 tsp Salt
- 1 tbsp Dark soy sauce
- 1 tbsp Ketchup Manis
- 1 tbsp Sweet chili sauce
- 1 tbsp Cornstarch
- 1 tbsp Rice wine
- 180 g Mung Bean Sprouts
- 30 g Red pepper strips
- 30 g Green pepper strips
- 4 tbsp Peanut oil
- 100 ml Water
- 1 tbsp Ketchup Manis
- 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
Spiced rice:
- 100 g Basmati rice
- 0,5 tsp Salt
- 1 tsp Ground turmeric
- 75 g 1 Zwiebel
- 75 g Red pepper
- 75 g Green paprika
- 50 g 1 Möhre
- 10 g 1 Stück Ingwer
- 10 g 1 rote Chilischote
- 5 g 1 Knoblauchzehe
- 5 g 1 Zitronengrasstängel
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 3 big pinches Ground cinnamon
Fried chicken with mung bean sprout
- Wash the chicken breast fillet, pat dry with kitchen paper, cut first into slices and then into strips. Mix / marinate the chicken breast fillet strips with an egg white, 1 teaspoon salt, 1 tablespoon dark soy sauce, 1 tablespoon sweet soy sauce, 1 tablespoon sweet chili sauce, 1 tablespoon rice wine and 1 tablespoon corn starch. Put the marinated chicken breast fillet strips in a fine kitchen sieve and collect the marinade as it drains. Wash the mung bean sprouts and drain well in a kitchen strainer. Clean and wash the peppers (red and green) and cut into fine strips. Heat the peanut oil (2 tbsp) in the wok, add the marinated chicken breast fillet strips, fry until lightly brown / stir-fry and slide to the edge of the wok. Pour peanut oil (2 tbsp) into the wok, add the mung bean sprouts with the pepper strips and stir-fry vigorously. Deglaze / pour in water (100 ml) and the marinade and season with sweet soy sauce (1 tbsp) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock). Let everything simmer / boil for 3 – 4 minutes.
Spiced rice:
- Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for approx. 20 minutes. Clean the vegetables (onions, red and green peppers, carrots, ginger, red chillies, garlic cloves, lemongrass stalks) and cut everything very finely. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the chopped vegetables and fry / stir-fry for a few minutes. Cook / braise for another 6 – 8 minutes with a lid. Finally add / fold in the cooked rice and season with ground cinnamon (3 big pinches).
Serve:
- Press the spicy rice into a cup rinsed with cold water, pour it onto the plate and serve with fried chicken with mung bean sprouts.
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