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Crispy Plum Wok Chicken | Fresh in 15 Minutes
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15 min
Quick
Gurkerl Küche
Ein aromatisches und herbstliches Wok-Gericht in nur 15 Minuten: Zarte Hendlbrust-Stücke werden knusprig angebraten und mit süß-säuerlichen frischen Zwetschken, Knoblauch, Ingwer und Jungzwiebeln in einer feinen Glasur geschwenkt. Serviert auf duftendem Jasminreis.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the packet instructions and keep warm. If you want to keep the rice warm, you can place it covered in the oven on low heat.
Pat the chicken breast dry and cut into bite-sized pieces. In a bowl, toss with 1 tbsp cornstarch and 1 tbsp soy sauce so that the meat is lightly coated.
Wash, pit, and quarter the plums. Wash the spring onions and slice into rings (keep the white and green parts separate). Finely chop the garlic and ginger. For the sauce, stir the remaining soy sauce (2 tbsp), rice vinegar, cane sugar, sesame oil, and 2 tbsp water until smooth.
Chef's tip
Wok tip: Make sure the wok is very hot before adding the meat. This ensures the chicken breast stays crispy on the outside and wonderfully juicy on the inside.
Autumn tip: Use fully ripe, firm local plums so that they keep their shape when stir-frying and provide a perfect balance of sweetness and acidity.
45 min
Quick
