Summary

Ingredients

• 5 Mu-Err mushrooms, dried
• 250 g chicken breast fillet (s)
• 3 spring onion (s)
• 100 g bamboo shoot (s)
• 100 g lass noodles
• 1 tablespoon chilli oil
• 1 tablespoon oil, (sesame oil)
• 1 liter chicken broth
• 2 tablespoon soy sauce, light
• 2 tablespoon rice vinegar
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Soak the Mu-Err mushrooms in warm water for 20 minutes. In the meantime, cut the chicken fillet into 1 cm wide and 4 cm long strips. Clean, wash and cut the spring onions into rings. Drain the bamboo shoots.
2. Soak the glass noodles in lukewarm water for 10 minutes. Drain and cut a little smaller with kitchen scissors. Drain the mushrooms and cut into fine strips.
3. Heat the oils in the wok. Briefly fry the chicken, bamboo shoots and spring onions while stirring. Mix in the mushrooms and let them steep briefly.
4. Pour the chicken broth over the meat, bring everything to a boil. Add the soy sauce and the vinegar to the soup and cook gently for 5 minutes. Season to taste with salt and pepper. Just before serving, stir in the glass noodles.