| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Filleted chicken breasts; halved and cut in chunks |
| 2 mittel | green Pepper |
| 1 mittel | Sweet red pepper |
| 2 mittel | onions |
| 10 | mushrooms fresh |
| 6 | Water chestnuts; (I use more), sliced |
| 1 | green onion chopped |
| 1 Dose | Bamboo shoots |
| 3 | cloves garlic |
| 2 Scheibe | ginger root |
| 1 Esslöffel | sherry |
| 2 Esslöffel | Soy sauce; (lite) |
| 1/2 Teelöffel | sugar |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1 Teelöffel | Sesame oil1 1/2 tbsp. cornstarch dissolved in: |
| 1 Tasse | chicken broth |
| 1/4 Tasse | oil |
|
Rinse chicken, pat dry, cut in chunks. Wash green and red peppers. Cut into cubes. Cut onions into wedges. Cross cut. Wash and quarter mushrooms, if large. Pare ginger root. Combine seasoning ingredients. Mix well with whisk. Dissolve cornstarch in 3 tablespoons broth. Mix in rest. Heat oil to high, swirl around to coat wok. Add green onion, garlic and ginger root; turn to brown in oil to "season" it. (Discard onion, etc.) Add chunks of chicken, stir fry. Remove when "white." Remove and drain oil into wok. Stir fry other ingredients. Add chicken. Mix well. Immediately add the seasonings to "cornstarch broth." Stir until thickened. Serve over hot rice with wonton soup, if desired. I do all preparation ahead of time. Actual cooking time is about 20 minutes. Enjoy!
|
|
Anmerkungen zum Rezept:
|
