Summary

Ingredients

• 200 g chicken, shredded
• 200 g tofu, white
• 200 g mushrooms or other mushrooms
• 1 large onion (s)
• 1 packet soybean sprouts, approx. 200 - 250 g
• 150 ml soy sauce
• 100 ml water
• 250 ml coconut milk
• Sauce thickener
• Spice mixture, Chinese
• pepper

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Instructions

1. Cut the tofu into cubes and fry together with the chicken, cut the onions into strips, add and fry (do not let them take on too much color), turn down the heat, cut the mushrooms into slices and steam them briefly.
2. Deglaze with soy sauce and water, reduce briefly a little, then add the coconut milk and season with pepper and possibly Chinese spices. The bean sprouts are only added to the dish a good 10 minutes before serving, so that they still have a bit of bite.
3. If you don`t like tofu, only go for chicken. Or if you like to eat meatless, then leave out the chicken and only use tofu it`s delicious too!
4. The sauce will be very thin. That`s why I stir in a little more sauce so that it doesn`t drip off the side dish. Because I don`t like that!
5. I serve with rice and glass noodles.
6. Relate the soy sauce-water-coconut milk mixture according to your taste. Since I use a pretty strong soy sauce, I need a little more water Just experiment.