Summary

Ingredients

• 400 g chicken breast fillet (s)
• 30 g iner root, fresh
• 8 cloves garlic
• 300 g white cabbae
• 1 red pepper (s)
• 7 tablespoon oil
• 1 tablespoon cornstarch

For the marinade:

• 3 tablespoon sherry
• 3 tablespoon soy sauce
• 1 tablespoon vinegar
• 0.5 teaspoon ½ chili powder
• 1 teaspoon sugar
• 3 tablespoon broth, (delicacy instant broth)
• 0.25 liter ¼ water

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Instructions

1. Heat the water and stir in the instant stock, set aside.
2. For the marinade: Mix the sherry, soy sauce, vinegar, chili powder and cane sugar together.
3. Cut the meat into cubes and put it in the marinade for 1 hour.
4. In the meantime, peel the ginger and cut into fine, thin slices. Peel the garlic, halve and quarter lengthways, cut the cabbage and paprika into strips.
5. Now remove the meat from the marinade, drain and collect the marinade. Now fry the meat in the heated oil, remove the meat and set it aside. Now sauté the cabbage, garlic and ginger, add the meat again, mix the marinade with the starch and pour on. Finally, pour in the mixed stock and add the peppers. Let everything simmer again for 5 minutes so that the pepper strips don`t get too soft.
6. With baguette