Spicy Broth with Chicken and Mu-Err Mushrooms

Ingredients

• 20 g dried mu-err mushroom
• 200 g bamboo shoots (glass)
• 280 g chicken breast fillet (2 fillets)
• 2 cloves garlic
• 1 red chili pepper
• 1 tbsp Sesame oil
• 800 ml chicken broth
• soy sauce
• a pinch of brown sugar
• Salt
• rice vinegar

Instructions

1. 1.

   Soak the mushrooms in hot water according to package instructions. Drain the bamboo shoots and slice them into strips.

2. 2.

   Rinse the chicken breast fillets under cold water, pat dry, and cut them into strips.

3. 3.

   Peel the garlic cloves and slice them thinly. Wash, deseed, and finely chop the chili pepper. Drain the mushrooms and cut them into pieces.

4. 4.

   Heat oil in a pan. Sauté the chili pepper and garlic. Deglaze with broth and add bamboo shoots, mushrooms, and chicken. Simmer gently over low heat for about 5 minutes. Season with soy sauce, a pinch of sugar, salt, and vinegar.