• 4 boneless chicken legs;
  • a pinch of curry;
  • 130 g. of fresh Shiitake mushrooms (or 10 - 15 g. dried);
  • 2 carrots;
  • 100 ml. of white wine;
  • Soy sauce;
  • cornstarch or flour for rolling up;
  • 1 egg white;
  • Ground black



Cut the meat from the boneless chicken legs into strips. Sprinkle with ground pepper and curry. Roll the meat in starch or flour. Dip it into the whipped egg white and roll again into starch /flour/. In a suitable container, heat the oil and fry the meat until it gets slightly reddish. Take the prepared chicken meat into a plate with a slotted spoon. Stew the carrots cut into thin strips and the mushrooms cut into slices in a pan with 2 - 3 tablespoons of oil. Add the meat and pour the meal with white wine. Reduce until it’s ready.

Enjoy your meal!