John Myers
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Sliced Shanghai
The perfect sliced shanghai recipe with a picture and simple step-by-step instructions.
Shredded . . .
- 1 Can Mandarins (312 ml)
- 1 Can Young peas (400 ml)
- 500 g Chicken breast fillet
- 1 tbsp Oil
- 1 medium sized Onion
- Salt
- White pepper
- 2 tsp Curry powder
- 2 tbsp Flour
- 375 ml Tap water, cold
- 1,5 tsp Clear vegetable stock (instant)
- 8 tbsp Mandarin juice
- 125 g Whipped cream
- 1 Banana, firm in the meat (approx. 200 g)
. . . and seasoned rice with it
- 2 l Clear vegetable stock (instant)
- 1 medium sized Onion
- 1 Bay leaf
- 3 Piece. Cloves
- 1 tsp Basil shredded
- 1 tsp Tarragon, rubbed
- 1 tsp Marjoram, rubbed
- 1 tsp Thyme, rubbed
- 0,5 tsp Garlic granules
- 5 piece Juniper berries
- 2 bag Long grain rice (100 g each)
- 8 piece Walnut kernels
This is how it becomes sliced. . .
- Drain the tangerines and peas from the can. Catch the mandarin juice. Pea liquid can go, the Koch-Sepp and no Chinese no longer need it.
- Dab the chicken breast fillet and cut into beautiful strips. Then fry in heated oil for 2-3 minutes. Peel and chop the onion. Season the meat with salt and pepper. Take out of the pan. Fry the onion in the pan frying fat until golden. Dust with curry and flour. Sweat lightly, stir in the cold water and bring to the boil while stirring constantly.
- Stir in the instant vegetable stock powder, pour in the mandarin juice and cream. Add the peas and heat, but do not simmer! Peel the banana. The shell can then be removed, the Koch-Sepp and no Chinese no longer need it.
- Cut the baked banana into large slices. Add with the mandarins and the chicken. Mix everything lightly and loosely. Heat the shredded meat again. Season with salt, pepper and curry and serve with the following seasoned rice.
. . . und so wird der Würz-Reis dazu
- Bring the measured vegetable stock to a boil. Pin the bay leaf with the cloves on the peeled onion. Add to the hot broth with the spices and the squashed juniper berries. Let simmer gently for 5 minutes.
- Put the rice pouches in the seasoning broth. Let it simmer gently for the specified cooking time (usually 10 minutes). During this time, break the walnut kernels in the middle and roast them in a small pan without fat.
- Find a wooden spoon with a long handle in the kitchen and slide it through the loops of the bag. Remove and drain over the sink. Tear open the bag at the notch, empty into a bowl and season with salt if necessary. Mix in the roasted walnut kernels.
- Arrange the shredded Shanghai and the spiced rice together in portions. And a mineral water with acid from the coal tastes good (if you like it). . .
- Well then, as always: Bon appetit!
- Koch-Sepp tip: If the sliced meat is not “Asian” sweet enough for you, tip the whole mandarin juice with it!
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