Whole Grain Rice with Wok Chicken Breast Fillet Vegetables

Cook whole grain rice using the swelling rice method (see my recipe: Cooking rice) for about 20 minutes. Cut the chicken breast fillet into strips / slices. Peel and quarter the onion and cut into wedges. Clean / brush the mushrooms and cut into slices. Clean the broccoli, cut into small florets and wash. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 mm thick) with the knife. Peel and finely dice the ginger and garlic cloves. Heat olive oil (1 tbsp) in the wok and fry the chicken breast fillet strips / slices vigorously / stir-fry and slide them to the edge of the wok. Add olive oil (1 tbsp) and stir-fry the vegetables (garlic and ginger cubes, onion wedges, carrot blossoms, mushroom slices and broccoli florets) one after the other. Season with sweet soy sauce (1 tbsp) and dark soy sauce. Deglaze with the chicken stock (200 ml) and let everything simmer for about 10 minutes. Stir again and again. Mix the cornstarch (2 tbsp) in a little cold water and stir into the wok. As soon as it thickens, remove the wok from the heat. Arrange the rice and the wok chicken breast fillet vegetables on two plates, garnished with radishes. Serve with sea salt from the mill and pepper from the mill to season / re-season.