Summary

Ingredients

• 10 g Mu-Err mushrooms
• 100 g chicken breast
• 1 teaspoon potato starch
• 10 ml soy sauce, light
• 50 g mun bean seedlins
• 50 g bamboo strips from the jar
• 20 g chilli pepper (s), red
• 1 onion (s)
• 1 stick (s) onion (s) (winter hedge onion)
• 2 g palm suar
• 10 ml sunflower oil for frying
• 10 ml sesame oil for frying

For the rice:

• 0.5 ½ cup basmati rice
• 1 cup water
• 2 g salt

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Instructions

1. Place the dry mu-err mushrooms in a saucepan of water to soak and rub the soft pieces clean.
2. Wash the rice three times in a sieve under running water and add twice the amount of water and a pinch of salt to a rice cooker. Use a cup with a volume of 200-250 ml.
3. While the rice is cooking, cut the chicken breast into bite-sized pieces and mix with the soy sauce and starch powder in a small saucepan. Peel the onion, cut in half and cut into strips. Cut the chilli pepper into rings and core if necessary. If bamboo strips and / or mung bean seedlings are out of the jar, wash out the vinegar-based pickling liquid in a bowl with plenty of water.
4. Put sesame oil and sunflower oil in a hot Teflon pan. First add the pieces of chicken and fry on all sides, but do not brown. Then fry the onion with the chicken pieces until they turn brown. Then add the chilli pepper, mu-err mushrooms, bamboo and mung bean seedlings, which stop the browning due to their moisture. After a few minutes, the ingredients are done. Then sprinkle a teaspoon of palm sugar over it and stir in the finely chopped winter hedge onion.
5. Serve the dish with the rice.
6. There is no sauce, but the vegetables are slightly oily and should taste sweet. If you still have mushrooms or carrots, broccoli florets or prawns, they can also be used and red or green peppers can be used instead of chilli peppers.