Asian chicken sweet and sour

Name: Asian chicken sweet and sour
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Chicken breasts with bone (à approx. 300 g); 4 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 3 TABLESPOONS sweet soy sauce; 6 TABLESPOONS Sherry (fino); 7-10 Tbsp Chinese spice; 1 knife tip Ginger powder; 1/2 TEASPOON Curry; 7-10 Tbsp white pepper; 25 g dried china morels; 250 g Carrots; 375 g Leeks (leek); 1 can(s) (580 ml) Bamboo Shoots; 2 TABLESPOONS Cashew nuts; 1 coated tablespoon of cornflour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Chicken breasts with bone (à approx. 300 g)
4 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
3 TABLESPOONS sweet soy sauce
6 TABLESPOONS Sherry (fino)
7-10 Tbsp Chinese spice
1 knife tip Ginger powder
1/2 TEASPOON Curry
7-10 Tbsp white pepper
25 g dried china morels
250 g Carrots
375 g Leeks (leek)
1 can(s) (580 ml) Bamboo Shoots
2 TABLESPOONS Cashew nuts
1 coated tablespoon of cornflour

Directions

1
Remove chicken fillets from skin and bone. Cut the meat into strips. Mix 1 tbsp. oil, soy sauce, sherry and spices well. Pour over the chicken and leave covered in the fridge for 1 hour. Pour hot water over the morels and leave to swell for 1 hour (or see package instructions)
2
Clean and wash the vegetables. Cut carrots, leek and bamboo into strips
3
Heat 3 tablespoons of oil in a large frying pan. Drain the chicken (collect the marinade) and fry it in portions on all sides for about 2 minutes until golden brown. Take out
4
Add the vegetables to the pan and fry for about 5 minutes. Stir constantly. Take out. Roast the cashew nuts until golden brown. Mix all ingredients in the pan. Drain and add the morels. Mix the marinade with about 1/4 l water and pour into the pan. Bring everything to the boil again briefly
5
Stir starch in a little cold water until smooth and thicken the sauce. Season to taste. Rice tastes good with it
6
Drink: cold beer