Chinese cabbage pan with chicken strips

Name: Chinese cabbage pan with chicken strips
Yield: 1
Ingredients: 350 g Potatoes; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion (e.g. red); 1 red pepper; 1 baby Chinese cabbage; 250 g Chicken filet; 1/2 TEASPOON Vegetable broth; 1/2 bunch Chives; 4 TABLESPOONS Whole milk yoghurt

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

350 g Potatoes
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion (e.g. red)
1 red pepper
1 baby Chinese cabbage
250 g Chicken filet
1/2 TEASPOON Vegetable broth
1/2 bunch Chives
4 TABLESPOONS Whole milk yoghurt

Directions

1
##Peel and wash the potatoes and cut them into small cubes. Fry in a coated pan in hot oil all around for 15-20 minutes. Season with salt and ##pepper##.
2
##peel and finely dice the onion## Clean, wash and cut the bell peppers into strips. Clean, wash and cut Chinese cabbage into thin strips, removing the stalk.
3
Wash the chicken fillets, dab dry and cut into fine strips. Push the potatoes in the pan a little to one side. Fry the meat for 3-4 minutes. Season with salt and pepper. Fry onion and vegetables briefly.
4
Add 1/8 l water and stock, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.
5
Wash the chives and cut into fine rolls. Stir yoghurt until smooth and put it on the vegetable pan as a blob. Sprinkle with chives.