Summary

Ingredients

• 500 g chicken fillet (s)
• 10 tablespoon soy sauce
• 2 tablespoon cornstarch
• 3 carrot (s)
• 1 bell pepper (s), yellow
• 250 g Chinese cabbae
• 50 g mushrooms (shiitake)
• 2 chilli pepper (s), red
• 1 bunch spring onion (s)
• 1.8 liters poultry stock
• 100 g lass noodles
• 3 pinch (s) Sambal Oelek
• 2 clove (s) garlic, chopped
• 2 tablespoon ginger root, chopped
• 4 tablespoon oil (sunflower)
• 2 tablespoon sesame oil
• 1 tablespoon lime zest, grated
• 1 stalk lemongrass
• salt
• pepper

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Instructions

1. Halve the chicken fillets lengthways and cut into strips approx. 1 centimeter wide. Then mix with half of the soy sauce and all of the cornstarch. Cut all the vegetables into fine strips or rings no longer than 5 cm. Soak the glass noodles in water as instructed and then cut them in the water to a length of about 5 cm.
2. Now bring the poultry stock to the boil with the remaining soy sauce, the lemongrass cut into thirds, sambal oelek, the pitted and finely chopped chilli pepper, the garlic and the ginger.
3. In the meantime, heat the sunflower and sesame oil together in a pan, fry the chicken in two portions for about 5 minutes and set aside.
4. Remove the lemongrass from the broth again, add the carrot, bell pepper and mushroom strips and cook for 5 minutes. Then add the Chinese cabbage, spring onions and glass noodles and cook for another 2 minutes. Then add the chicken breast and season with the lime zest, salt and pepper. Finally, add a few drops of sesame oil to taste.