Chicken with Vegetables, Lu Sun Chao Ji

A delicious recipe for the asparagus season:

Preparation Rinse and peel the asparagus spears. Cut diagonally into 5 cm long pieces and steep in water.

Then cut the chicken breast fillet into thin slices, mix with the ingredients for the marinade and marinate for 10 minutes.

Rinse the celery, remove the stalks if necessary and cut into slices. Mix all the ingredients for the sauce in a bowl.

Chop the ham.

Soak the mushrooms in hot water for 10 minutes, then chop them. Finally, chop the ginger and the white young onion.

Preparation 1 liter, boil water in a saucepan, blanch the asparagus, bamboo and celery for 1 1/2 minutes, then drain in a sieve.

Pour oil twice in a hot frying pan and heat the frying oil in it.

Stir the chicken one more time with the marinade and fry in the hot oil for 1 min. Remove with a sieve and drain. Pour the oil back into the storage vessel.

Then heat the oil for frying in the frying pan. First fry the ham and the mushrooms, then add the ginger and the young onion and continue to fry until the full aroma has developed.

Add the blanched vegetables and the fried meat.

Heat everything while stirring for 2 min, pour the sauce mixture and stir with the salad oil before serving.

Historical The imperial food culture experienced the

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