Asian chicken pan with mangetouts

Name: Asian chicken pan with mangetouts
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 3 g separated Mu-Err-mushrooms (chin. mushrooms); 150 g Sweet peas; 5-10 g fresh ginger (as an alternative to ginger); 1 Shallot; 1 Garlic clove; 250 g Chicken filet; 50 g Basmati & Thai rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1/2 TEASPOON mixed cumin; 1/2 TEASPOON according to cardamom; 200 ml clear chicken stock (instant); 50 g frozen peas; 1/2 TEASPOON Sambal Oelek; 7-10 Tbsp chive rolls and coriander leaves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

3 g separated Mu-Err-mushrooms (chin. mushrooms)
150 g Sweet peas
5-10 g fresh ginger (as an alternative to ginger)
1 Shallot
1 Garlic clove
250 g Chicken filet
50 g Basmati & Thai rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
1/2 TEASPOON mixed cumin
1/2 TEASPOON according to cardamom
200 ml clear chicken stock (instant)
50 g frozen peas
1/2 TEASPOON Sambal Oelek
7-10 Tbsp chive rolls and coriander leaves

Directions

1
Pour 1/8 litre of boiling water over Mu Err mushrooms and let them swell for about 30 minutes. In the meantime clean, wash and drain the mangetouts. Peel ginger, shallot and garlic and chop finely. Cut the chicken filet into strips. Put rice in 100 ml boiling salted water, bring to the boil briefly, cover and let it swell for about 15 minutes at low heat. Pour mushrooms on a sieve and clean.
2
Heat oil in a pan and fry the meat in it thoroughly. Finally add shallots, garlic and ginger and sprinkle with cumin and cardamom. Continue frying for a short time, then deglaze with broth. Add sugar snap peas, frozen peas and mushrooms and simmer covered for 5-6 minutes. Season with Sambal Oelek and arrange on a plate together with the rice. Serve sprinkled with chive rolls and coriander leaves as desired