Wok-fried chicken with pointed cabbage and leek

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 150 g peanuts, unsalted, shelled
• 150 g bamboo shoots
• 60 ml sake
• 1 pointed cabbage
• 2 leeks
• 3 tbsp soy sauce, dark
• 4 tbsp sweet chili sauce
• 3 tbsp Hoisin sauce, dark
• 2 tsp curry powder
• 1 pinch(s) pepper, white
• 3 tbsp oil, e.g. wok oil, sunflower oil, or similar.
• 2 cups basmati rice
• 4 cups water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the chicken breast fillet into bite-sized pieces and toss with 2 tablespoons of dark soy sauce. Let it marinate in the refrigerator for about 15 minutes. In the meantime, finely slice the leek, leaving the green parts, and cut the pointed cabbage into strips about 1-2 cm thick, and toss to combine. Heat the wok with the oil. Fry the chicken breast fillet in the wok over full heat until golden brown. Then remove and set aside. If possible, keep warm in a preheated oven at 30°C. Roast the peanuts in the wok until lightly browned. Remove and set aside. These do not need to be kept warm. Add the cabbage and leek to the wok and fry over three-quarters of the heat. Just before the vegetables have wilted, add the rice wine. In the meantime, prepare the sauce. To do this, mix 1 tablespoon of soy sauce with the hoisin sauce, sweet chili sauce, curry powder, and pepper. Wash the rice and cook it using the soaking method. When the vegetables are done sautéing, add the stir-fried sauce, bamboo shoots, meat, and nuts, and heat through again. Serve with rice. Note: Use a 200-250 ml cup as the serving measure.