Summary

Ingredients

• 350 g chicken breasts, cut into very fine slices
• 3 tablespoon soy sauce
• 3 tablespoon white wine
• 2 teaspoons cornstarch, (Maizena)
• some lemon pepper
• a bit salt
• some sugar
• 200 g Chinese cabbae, washed, cut into very fine strips
• 200 g kohlrabi, peeled and cut into very fine strips
• 2 carrots, peeled, cut into very fine strips
• 2 small onions, peeled, halved, cut into fine strips
• 3 cloves garlic, peeled and sliced
• 2 slices ginger, peeled, thinly sliced
• some oil, for frying
• 2 liters chicken broth
• some sesame oil, to taste
• some chives, finely chopped, for sprinkling

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Instructions

1. Mix together the soy sauce, white wine and corn maize. Add the lemon pepper, salt and sugar, stir well again. Add the meat to the marinade, mix well, cover, leave to stand for 30 minutes.
2. Heat some oil in a pan, add the ginger and garlic, slowly fry until it turns golden yellow, add the meat and the marinade, fry briefly, deglaze immediately with the chicken stock, bring to the boil and skim off the foam with a spoon. Let simmer gently for about 5 minutes. Add the onions, carrots and kohlrabi, let stand for 5 minutes. Add the Chinese cabbage and let it steep for another 5 minutes. Season to taste with a little sesame oil and salt and serve immediately.