Summary

Ingredients

• 800 g chicken breast fillet (s)
• 1 large bell pepper (s), red or yellow
• 1 can bamboo shoot (s), fresh ones would be better
• 1 bag bean sprouts from the refrigerated shelf
• 2 spring onion (s)
• 1 piece (s) ginger
• 1 teaspoon vegetable stock
• 3 bags rice (cooking bag)

For the marinade:

• 3 tablespoon sauce (Hoi Sin Sauce)
• 1 tablespoon soy sauce (Ketjap Manis)
• 4 tablespoon Chili Sauce (Sweet Chili Sauce), Chinese
• 1 tablespoon soy sauce, dark
• 2 teaspoons curry
• 1 pinch (s) pepper
• oil
• water (salt water)

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Instructions

1. Wash the meat. Then cut into finger-thick pieces (cut off fat). Prepare the marinade according to the amount stated and mix the required ingredients together. Chop the ginger and add it to the marinade. Fold the meat into the marinade and let it steep for 2 hours (half an hour is enough for the impatient cook).
2. Cut the bell pepper into strips. Chop the onions. Heat the wok on the stove without oil. Add the oil and toss in the wok (my recommendation: rice oil). Immediately put the meat in portions in the wok and fry (approx. 5 min.). Remove the meat from the wok and place in a bowl, then cover it with a plate.
3. Add new oil to the wok. Now put onions, peppers and bamboo shoots in the wok and let simmer for 3 - 4 minutes with the lid closed. Then add the bean sprouts, add a dash of soy sauce and cook for about 5 - 6 minutes with the wok closed.
4. Add 350 ml of hot water and 1 - 2 teaspoons of vegetable stock and bring the whole thing to a boil. Add a dash of sweet chilli sauce and a dash of ketjap manis and stir well. Now add the meat, let it boil briefly and then serve. Don`t forget to cook the rice in salted water according to the manufacturer`s instructions.