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Moo Shu Chicken from the Wok | Crisp with Shiitake & Egg
(0)
18 min
Quick
Gurkerl Küche
Ein beliebter Klassiker der asiatischen Wok-Küche blitzschnell zubereitet: Zarte Hendlstreifen treffen auf knackiges Weißkraut, aromatische Shiitake-Pilze und zartes Rührei, abgerundet mit einer feinen Soja-Sesam-Sauce. In nur 15 Minuten servierfertig mit duftendem Jasminreis!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the packet instructions until al dente, then cover and keep warm.
Cut the chicken breast into thin strips and mix with 1 tbsp soy sauce and 1 tsp cornstarch. Clean the shiitake mushrooms and slice them. Finely shred the fresh white cabbage. Wash the spring onions and slice them diagonally into rings, then finely chop the garlic and ginger.
Briefly whisk the eggs in a bowl. Stir the remaining soy sauce (2 tbsp) with the sesame oil and 2 tbsp water to make a smooth wok sauce.
Chef's tip
For maximum crunch, toss the vegetables in the wok only briefly over maximum heat.
Leftover tip: If you want to keep the dish warm in the oven, set it to 60 °C top/bottom heat so that the chicken stays tender and juicy.
Ingredients
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