I love to cook dishes from chicken breast. As dinner after work, it is always a simple, quick and tasty. And in combination with funchoza and soy sauce, the breast always gets a shade of a Chinese-Korean version. I recently watched on TV a program where Natasha Koroleva cooked chicken breast with soy sauce and dried fruits. I wanted to repeat. The result I liked – a combination of soy sauce with sweet and sour dried fruit gave the dish a very interesting taste.
|Cooking time -||Number of servings 2|
Chicken breast cut into thin wedges.
Dried rinse well and soak in warm water to remove all the unnecessary impurities.
Onion cut into feathers
Carrots thin strips
The chili peppers carefully cut into half rings. As the pepper I got is not very sharp, I used it entirely.
Fry the onions in vegetable oil until Golden brown
Add the carrots and Chile. Mix well and fry for a few minutes.
Add chicken, mix well and fry for 2 minutes.
Then add the coriander, cumin and black pepper and again mix well.
With dried fruit, drain water and finely chop. Add them to the fillet.
Add soy sauce, mix well, cover and let to stew for 5 minutes.
Let us funchoza. Funchoza pour boiling water and let it stand so until tender. I have cellophane, which just does not want to be bothered with boiling water, and I have to cook on slow heat for 5 minutes.
Funchoza ready to add to the chicken with the vegetables, mix well, cover and allow to stew for 2-3 minutes.
Serve with chopped cilantro and sesame seeds.