Chinese Lucky Pot

Have fun preparing this mushroom dish!

A hearty Chinese-style chicken soup is the best base for this tasty stew. It is simmered gently with bunch onions, soy sauce, chicken giblets, ginger and sherry.

Cut chicken breast fillet and beef tenderloin diagonally to the grain into paper-thin slices. Peel and finely dice ginger and garlic cloves, stir through with sherry, one-third of the soy sauce and oil. Mix thoroughly with the meat, infuse in about 30 minutes.

Blanch (scald) glass noodles and cloud ear mushrooms separately in dessert bowls with boiling hot water and soak for 20 min. Then rinse and perhaps coarsely chop the mushrooms. Cut glass noodles with scissors about 5 cm long pieces.

Rinse and clean or peel the vegetables. Cut onion into rings, cut bunch onions in half lengthwise and divide into portion pieces. Cut carrots into matchstick-thin sticks, mushrooms into narrow leaves and celery into slices.

Place the meat and marinade in a large saucepan, add cold clear soup and bring to a gentle boil. Add the prepared vegetables, glass noodles and mushrooms after the first bubbling and simmer gently for about 5 minutes at a low temperature.

Season the stew with salt, sesame oil, soy sauce, pepper and a little juice of a lemon. Serve while still hot, sprinkled with parsley leaves or coriander greens.

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