This is the name of the dish we have chosen for you; Chicken Dish Sweet and Sour.
280 g chicken breast fillet
150 g jasmine rice
2 pieces of spring onion
1 piece of onion
1 piece of red pepper
30 g ketchup
20 ml soy sauce
10 g of sesame
12 ml white wine vinegar
16 g potato starch
Salt 1 tablespoon
Oil ½ tablespoon
Chicken Dish Sweet and Sour
Wash vegetables, herbs and meat and dab the meat dry with kitchen paper. For cooking you need 2 small bowls, 1 large pan, 1 small pot (with lid) and a strainer. Heat 500 ml [750 ml | 1000 ml] of water in the kettle. Cut chicken breast fillets into pieces about 1 cm thick. In a small bowl mix cornstarch with a little salt and pepper and toss chicken pieces in it. Put chicken fillets aside until further use. Rinse jasmine rice in a colander with cold water until clear.
Pour 300 ml [450 ml | 600 ml] of hot water into a small saucepan, salt lightly and boil once. Let the rice simmer for 10 minutes at low speed. Then remove the pot from the heat and leave rice for at least 10 minutes.
Separate white and green parts of spring onions separately into fine rings. Peel onion, cut in half and cut into slices. Halve the peppers, remove the core and cut the halves of the pepper into cubes of approx. 2.5 cm in size.
In a second small bowl, mix ketchup, white wine vinegar, soy sauce and sugar. In a large pan sesame without adding fat for about 1 min. Roast on medium heat until it smells fine. Then remove from the pan and put aside. In the large pan, heat oil on medium heat, add white spring onion rings, onion slices and pieces of chicken and sauté for 3 – 5 min.
Add the paprika cubes and roast again for 1 min. Then add ketchup soy sauce and 200 ml [300 ml | 400 ml] hot water and simmer for about 5 minutes. Season with salt and pepper.
Jasmine rice after the spring time with a fork a little loosen up and spread on plates. Spread the chicken on top, sprinkle with green spring onion rings and roasted sesame seeds and enjoy.
We recommend for you: Rice noodle bowl with crispy tofu and plum sauce