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Categories:
chicken breast chicken oil red peppers Lemon Grass cream vinegar soy sauce bamboo shoots glass noodles Tabasco sauce sugar
Viewed: 44 - Published at: 8 years agoIngredients
- 250 g chicken breast
- 750 ml chicken stock
- 1 tbsp oil
- 2 large red peppers, cut into slices
- 1 stalk lemon grass, sliced
- 1 tbsp cream
- 2-3 tbsp vinegar
- 2 tbsp soy sauce
- 250 g tofu, cut into cubes
- 300 g bamboo shoots, cut into flower shapes
- 75 g glass noodles
- 2 drops tabasco sauce
- 1-2 tsp sugar
Method
- Cook the chicken filet in the chicken stock for about 15 minutes. Remove and cut into bite sized pieces, saving the chicken stock for later.
- Heat oil in a frying pan and saute peppers and lemon grass. Add cream, vinegar, soy sauce and chicken stock and bring to a boil. Add tofu, bamboo shoots, chicken pieces and noodles.
- Simmer over a low heat for 2 minutes, season with salt and pepper, tabasco and 1-2 tsp of sugar before serving.
