Fried Chicken with Treasures
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 Mu-Err mushrooms (morels), dried
- Water for soaking
- 500 g chicken breast fillet (s)
- salt and pepper
- 2 teaspoon soy sauce, light
- 2 tablespoon rice wine
- 3 spring onion (s)
- 1 piece (s) ginger, the size a thumb
- 1 chilli pepper (s), red
- 1 packet oyster mushrooms
- 1 red pepper (s)
- 150 g peas (frozen)
- 1 egg white
- 3 tablespoon cornstarch
- 0.5 liter ½ vegetable oil, neutral
- 50 g cashew nuts, unsalted
- 2 teaspoons oyster sauce
- possibly spice mixture (Chinese spice)
Print Recipe
Pin Recipe Instructions
- Soak the morels in warm water. Dice the chicken, marinate with salt, soy sauce and rice wine for about 15 minutes.
- Wash the spring onions and cut into small rings. Peel the ginger, wash and clean the chilli pepper, chop both very finely. Clean the oyster mushrooms and pluck them into small pieces. Wash and chop the bell pepper. Briefly blanch the peas and drain. Drain the morels, remove woody spots, cut the hats into pieces.
- Beat the egg whites lightly. Stir in the pieces of meat, turn in the starch. Heat the oil in the wok. Fry the pieces of meat in it for about 3 minutes. Drain on kitchen paper.
- Pour off all but 2 tablespoons of the oil from the wok. Reheat the wok. Fry the onions and ginger for about 2 minutes while stirring. Add the prepared vegetables and cashew nuts, fry for 2 minutes.
- Season with salt, pepper, the oyster sauce and, if necessary, the Chinese spice. Fry the meat briefly while stirring. Basmati rice goes well with it.
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