A delicious mushroom dish for any occasion!
Cook the 200 g long grain rice in enough boiling hot salted water for 20 min. Soak 25 g of Chinese dried mushrooms, e.g. ‘Mu Err’, or alternatively ‘Shii-Take’, in a little warm water. Clean 1 red and 1 green bell pepper and cut them into strips. Next, dice the 400 g chicken breast fillet. Clean 4 spring onions and cut diagonally into 2 cm long pieces. Fry everything in 3 tbsp of heated oil. Extinguish with one eighth of a liter of beef broth and 4 tbsp. of soy sauce. Cook for 10 minutes. Add the chopped mushrooms with the soaking water and cook gently for another 5 minutes. Stir in the drained long grain rice. Add 300 g peas and cook until hot. Season with soy sauce, pepper and a pinch of nutmeg.
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