Chicken Breast with Eight Treasures
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chicken breast or inner fillets
- 1 half bell pepper, red
- some bamboo shoot (s) from the jar or can
- 1 half onion (s)
- some mu-err mushrooms, dried
- 1 small carrot (s)
- 1 teaspoon, heaped peas, frozen
- some shrimp (s), peeled, raw or cooked
- 1 teaspoon cashew nuts
- 1 teaspoon cooked ham, diced
- 1 handful mung bean seedlings
- wok sauce
- 5 drops sesame oil, dark
Print Recipe
Pin Recipe Instructions
- First soak the Mu Err mushrooms in warm water for a few hours. Cut the chicken into strips across the grain. If necessary, marinate and roll in starch. Cut the bell pepper and the onion into wedges, cut the carrots into slices or pin them. Cut off the stem of the Mu Err mushrooms and chop the mushrooms if necessary.
- Heat the oil in the wok until just before the smoke point and cook the onions, peppers and carrots for a maximum of 1/2 minute while stirring, then add the chicken and stir briefly. Pour in 100 ml of wok sauce, then add the peas, prawns, cashews, boiled ham and, at the very end, the bean sprouts and continue to cook briefly while stirring. Thicken the sauce with starch.
- Note: The eight treasures as ingredients next to the chicken are of course variable. This is a popular dish that I first got excited about at the tender age of 13. The second time they ate with chopsticks and soon there was also their favorite Chinese - the Tai Tung in Cologne. All other Chinese later had to be measured by this - even in distant Florida.
- Shiitake mushrooms go just as well as mushrooms, of course. Green peppers, peanuts, spring onions, and broccoli are other alternatives. But what is very important for the taste: a few drops of dark sesame oil is an absolute must with chicken.
- Tip: You can find a wok sauce recipe in my published recipes.
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