Roast chicken with delicacies

Ingredients for 4 servings:

• 5 morels, dried
• Water for soaking
• 500 g chicken breast fillet(s)
• salt and pepper
• 2 tsp soy sauce, light
• 2 tbsp rice wine
• 3 spring onions
• 1 piece(s) ginger, thumb-sized
• 1 red chili pepper(s)
• 1 pack of oyster mushrooms
• 1 red bell pepper(s)
• 150 g peas (frozen)
• 1 egg white
• 3 tbsp cornstarch
• ½ liter vegetable oil, neutral
• 50 g cashew nuts, unsalted
• 2 tsp oyster sauce
• possibly spice mix (Chinese spice)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a wok dish that guests will love!

Soak the morels in warm water. Finely dice the chicken and marinate with salt, soy sauce, and rice wine for about 15 minutes. Wash the spring onions and slice into small rings. Peel the ginger and wash and trim the chili pepper, then chop both very finely. Clean and tear the oyster mushrooms into small pieces. Wash and dice the bell pepper. Blanch the peas briefly and drain. Drain the morels, remove any woody bits, and cut the caps into pieces. Lightly beat the egg whites. Stir in the meat pieces and toss in the starch. Heat the oil in a wok. Fry the meat pieces for about 3 minutes. Drain on kitchen paper. Drain all but 2 tablespoons of the oil from the wok. Return the wok to the heat. Stir-fry the onions and ginger for about 2 minutes. Add the prepared vegetables and cashews and fry for 2 minutes. Season with salt, pepper, oyster sauce, and Chinese spices, if desired. Briefly stir-fry the meat. Serve with basmati rice.