Shanghai Kitchen

Name: Shanghai Kitchen
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 200 g Sweet peas; 1 red pepper; 1 (approx. 200 g) Mini-Paksoi or Chinese cabbage; 1 Onion; 1 Garlic clove; 2 (approx. 300 g) Chicken filets; 1 TABLESPOON + some oil; 7-10 Tbsp salt and pepper; 8 TABLESPOONS Teriyaki sauce; 4-5 Stem(s) Coriander; 4 Eggs (Gr. M); 250 g strudel dough sheets, filo or yufka dough

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

200 g Sweet peas
1 red pepper
1 (approx. 200 g) Mini-Paksoi or Chinese cabbage
1 Onion
1 Garlic clove
2 (approx. 300 g) Chicken filets
1 TABLESPOON + some oil
7-10 Tbsp salt and pepper
8 TABLESPOONS Teriyaki sauce
4-5 Stem(s) Coriander
4 Eggs (Gr. M)
250 g strudel dough sheets, filo or yufka dough

Directions

1
Clean, wash and cut the vegetables into strips. Peel and finely chop onion and garlic. Wash the meat, dab dry. Heat 1 tablespoon of oil in a wok or frying pan. Fry the meat for 3-4 minutes on each side.
2
Season with salt and pepper. Take it out.
3
Fry the vegetables, onion and garlic in the cooking fat for 2 minutes, stirring continuously. Add Teriyaki sauce, bring to the boil and cook for 3-4 minutes.
4
Wash the coriander, shake dry and chop coarsely. Tear chicken fillets with a fork into strips or cut into small pieces. Add to vegetables with coriander. Beat the eggs, pour over the mixture, mix everything and let it set.
5
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Lubricate 10 wells of a muffin tray (12 wells). Cut dough sheets into thirds, brush with a little oil. Place 3 pastry sheets overlapping in each trough.
6
Spread the vegetable mixture in it. Bake in a hot oven for 12-15 minutes. Sweet-sour Asian sauce tastes good with it.