My China Chicken – WOK – Pan Chop Suey with Jasmine or Basmati Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g chicken fillet (s)
- 3 bell peppers, yellow, green, red,
- 500 g mushrooms, fresh
- 50 g Mu-Err mushrooms (Black Funus), more if you like
- 200 g mun bean seedlins
- 200 g bamboo shoot (s)
- some sesame oil
- some Sambal Oelek
- 250 ml chicken broth
- some soy sauce
For the marinade:
- soy sauce
- Five-spice powder
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillets into small pieces and marinate in the soy sauce with the appropriate spices for at least 2 hours before preparation. I recommend preparing it in a wok, but the pan is just as suitable.
- First of all, prepare the vegetables: peel the mushrooms, clean the peppers and cut everything into strips.
- Heat some sesame oil in a wok or pan. Now sear the chicken. Then put it aside in the wok or take it out of the pan if necessary. Now heat the mushrooms, peppers, black fungus mushrooms, mung beans and the bamboo shoots and add the chicken stock or broth accordingly.
- Just simmer until the vegetables still have a bite and the sauce reduces. Then season with dark soy sauce, sambal oelek and / or the 5 mentioned spices or just salt and pepper. But that`s a matter of taste.
- Rice goes best with it. Personally, I think basmati or jasmine rice is delicious with it.
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