Chicken filet with six delicacies

Name: Chicken filet with six delicacies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken fillets (approx. 250 g each); 2 TABLESPOONS Potato starch; 4 TABLESPOONS Sesame oil (alternatively sunflower oil); 3 TABLESPOONS Soy sauce; 10 g dried Mu Err mushrooms; 1 red pepper; 150 g sliced boiled ham; 1 package (250 g) Tofu; 1 can(s) (540 ml; separation weight: 280 g) Bamboo shoots in strips; 2 TABLESPOONS flaked almonds; 100 g frozen peas; 1 Garlic clove; 1 TABLESPOON Sambal Oelek; 1 TABLESPOON Vinegar essence; 1 TEASPOON Glutamate; 150 ml Chicken broth (instant); 3 TABLESPOONS rice liquor; 4 TABLESPOONS sweet soy sauce; 1 1/2 TABLESPOONS Sugar; 1/2 TEASPOON Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken fillets (approx. 250 g each)
2 TABLESPOONS Potato starch
4 TABLESPOONS Sesame oil (alternatively sunflower oil)
3 TABLESPOONS Soy sauce
10 g dried Mu Err mushrooms
1 red pepper
150 g sliced boiled ham
1 package (250 g) Tofu
1 can(s) (540 ml; separation weight: 280 g) Bamboo shoots in strips
2 TABLESPOONS flaked almonds
100 g frozen peas
1 Garlic clove
1 TABLESPOON Sambal Oelek
1 TABLESPOON Vinegar essence
1 TEASPOON Glutamate
150 ml Chicken broth (instant)
3 TABLESPOONS rice liquor
4 TABLESPOONS sweet soy sauce
1 1/2 TABLESPOONS Sugar
1/2 TEASPOON Pepper

Directions

1
Halve the chicken meat, clean, rinse cold and pat dry. Mix 1 tablespoon starch, 2 tablespoons oil, 1 tablespoon soy sauce and 3 tablespoons water. Turn the chicken meat in the marinade and let it simmer for about 30 minutes.
2
Pour boiling water over the mushrooms and let them swell for 30 minutes. In the meantime, clean, wash and cut the peppers into strips. Cut ham into wider strips as well. Drain the tofu and dice.
3
Drain the bamboo. Roast the flaked almonds in a pan without fat until golden brown. Heat the remaining oil in the pan. Remove the chicken filet from the marinade and drain. Fry over medium heat while turning for about 15 minutes.
4
Drain the mushrooms, rinse with cold water and drain. Remove stalks, cut mushrooms into small pieces if necessary. Remove fillets from the pan and keep warm. Then fry ham, peppers, mushrooms, bamboo, peas and finally tofu one after the other in the frying fat.
5
Peel and finely chop the garlic. Sauté the garlic and sambal oelek in the pan. Mix vinegar, glutamate, stock, remaining starch, brandy, remaining soy sauce, sweet soy sauce, sugar and pepper.
6
Add to the garlic mixture and bring to the boil once. Cut the chicken filet open and arrange it with the 6 treasures on a plate, pour the sauce over it, sprinkle almond flakes over it.