Chicken with Oyster Sauce

Ingredients

• 250 g Basmati rice
• Salt
• 250 g Chicken breast fillet
• 250 g Broccoli
• 150 g porcini mushrooms
• 25 g dried Mu-Err mushroom
• 1 stalk lemongrass (3 cm)
• 1 small onion
• 2 Garlic cloves
• 1 piece ginger (2 cm)
• 4 tbsp oil
• 0.5 tsp sambal oelek
• 3 tbsp Soy sauce
• 3 Tbsp oyster sauce
• 1 tbsp palm sugar
• 50 ml Vegetable broth
• 1 tsp Cornstarch

Instructions

1. 1.

   Soak the dried Mu-Err mushrooms in hot water for 15 minutes. Rinse the chicken under cold water, pat dry, and cut into bite‑sized pieces.

2. 2.

   Clean and chop the broccoli into florets. Blanch in boiling salted water for 2 minutes, drain, shock in ice water, then set aside. Cook the rice according to package instructions.

3. 3.

   Meanwhile, clean and slice the porcini mushrooms. Peel and finely dice the onion. Peel and mince the ginger and garlic. Trim and finely chop the lemongrass.

4. 4.

   Heat oil in a wok. Quickly sear the chicken until browned, then add onion, garlic, ginger, lemongrass, and sambal oelek; stir for about 3 minutes. Add broccoli and mushrooms, cooking for another 2 minutes while stirring continuously.

5. 5.

   Add soy sauce, oyster sauce, vegetable broth, and palm sugar; simmer for 2 minutes. Whisk cornstarch with a little water to make a slurry, then stir into the sauce to thicken. Season with salt or additional soy sauce, then serve over rice.