Clean and wash spring onions, dab them dry and cut them diagonally into rings. Drain the tofu and cut into strips. Wash chicken breast and pat dry. Heat 2 tablespoons of oil in a frying pan and fry the chicken fillets thoroughly, turning them over. Season with salt and pepper and remove from the pan.
Add the tofu to the hot frying fat and fry briefly. Add spring onions and 1 pack of deep-frozen Asian seasoning mixture, also braise and remove from the pan. Pour the remaining oil into the pan and fry the remaining seasoning mixture in it. Deglaze with sherry and chicken soup. Stir in plum puree and bring to the boil. Place the chicken fillets in the sauce and spread the tofu mixture on the fillets. Cover and cook over low to medium heat for 5-6 minutes. In the meantime wash the rice and boil it up in 400 ml lightly salted water. Cook over low heat for about 13 minutes. Wash the chives, dab dry and cut into pieces of about 2 cm.
Place the chicken fillets in the sauce and spread the tofu mixture on the fillets. Cover and cook over low to medium heat for 5-6 minutes. In the meantime wash the rice and boil it up in 400 ml lightly salted water. Cook over low heat for about 13 minutes. Wash the chives, dab dry and cut into pieces of about 2 cm. Arrange chicken fillets with the sauce on plates or a platter. Add rice, sprinkled with chives