Asian Chicken Pan with Sherry Powidl Sauce

Marinate the chicken cut into small pieces with finely sliced pepperoni and sherry and fry in vegetable oil.

Slice the washed spring onions, sauté in olive oil, add to the long grain rice cooked in salted water and season with salt and pepper. For the sauce, slice the bamboo shoots, toss in olive oil, garlic and ginger powder.

Extinguish with sherry, mix in powidl, simmer and finish with the finely sliced pepperoni.

Arrange everything on a flat plate and garnish with basil leaves.

Recipe for powidl

Preparation Tip:

With the amount of hot peppers you can regulate the spiciness of the dish.

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