Aniseed chicken

For 4 people
  • 250 g Basmati fragrant rice
  • Salt
  • 250 g Chicken fillet
  • 100 g shallots
  • 2 green peppers
  • 200 g Mushrooms
  • 2 EL Oil
  • 1 Chilli pepper
  • 4 EL soy sauce
  • 3 EL Sugar
  • 1 TL Salt
  • 1 TL aniseed
  • 1 TL Cornstarch
  • 1 Bund Chives
  • Parsley
30 minutes
easy
1.
Put the rice in plenty of boiling salted water. Cook over medium heat for about 15 minutes. In the meantime, wash the chicken fillet, pat dry and cut into strips. Peel the shallots, cut in half if necessary. Clean and wash the peppers and cut into small pieces. Clean, wash and halve the mushrooms. Heat oil in a large pan. Fry the prepared ingredients vigorously for about 7 minutes while turning. Score the chilli lengthways, core and chop. Mix 400 ml water, soy sauce, sugar, salt, chilli and aniseed. Deglaze the pan with it. Let simmer for 5 minutes over high heat. Stir the cornstarch and some water until smooth and thicken the sauce. Possibly season again. Wash the chives and cut into small rolls. Rice and aniseed chicken in portions sprinkled with chives and garnished with parsley serve
1 person approx:
  • 430 kcal
  • 1800 kJ
  • 23 g protein
  • 9 g fat
  • 66 g Carbohydrates

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