John Myers
Ingredients for 2 servings:
- 250 g boneless chicken breast
- 1 ½ liters of refined peanut oil for frying
- 1 tbsp oyster sauce (saus tiram)
- 1 tbsp Sambal Bangkok ala Siu (see appendix)
- 4 small onions, red
- 3 medium-sized garlic cloves
- 1 small carrot(s)
- 4 stems of Chinese flowering cabbage, yellow-flowering
- 2 Pepper, red, long, mild
- 2 small green chili peppers (3 red ones for spicy fans)
- 10 g ginger
- 100 g honeydew melon(s), in pieces
- 2 tbsp sunflower oil
- 1 tbsp sesame oil
- 3 tbsp, heaped tempura flour
- 1 tbsp, heaped tapioca flour
- 2 tbsp rice wine (Arak Masak)
- 1 tbsp oyster sauce (saus tiram)
- 100 g water (pasta water)
- 2 tsp sugar, fine
- 2 tbsp rice wine vinegar, black, mild
- 1 tbsp oyster sauce (saus tiram)
- 2 tbsp orange juice
- 1 tsp, heaped tapioca flour
- 1 tbsp rice wine (Arak Masak)
- 80 g tagliatelle (egg noodles made from wheat flour), dried, approx. 5 mm wide
- 250 g water
- 4 g chicken stock powder
- 1 tsp Szechuan pepper, coarsely ground
- 4 small tomatoes, fully ripe
- 4 scoops of melon pulp
- 2 tbsp honey (date honey)
- 12 grapes, dark
- 6 tbsp melon(s), chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
A menu of eight delicacies from Chinese Szechuan cuisine. Takes some time.
Freeze the fresh chicken breast slightly, let the frozen product thaw slightly. Cut across the grain into slices about 1 cm thick. Cut these into strips about 3 cm wide and halve lengthwise. Mix the ingredients for the marinade and marinate the chicken with it. Prepare the ingredients for the garnish according to the photo or your own ideas. For the vegetables, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, peel them, and slice them into slices about 3 mm thick using a corrugated grater. For the cauliflower, trim the stems about 2 cm above the first leaf, and remove the leaves and flowers. Cut the stems and leaf stalks crosswise into rolls about 1 cm wide and add them to the broth. Chop the leaves into pieces about 4 x 4 cm and set aside with the flowers. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and septa, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the small green chili peppers, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Wash and peel the fresh ginger. Grate the required amount finely. Weigh the frozen goods and thaw them. Wash the honeydew melon, cut them crosswise into approximately 1 cm thick slices. Peel, deseed, and cut them into approximately 1 cm cubes. For the batter, combine the two flours and stir the oyster sauce into the rice wine until smooth. Add the liquid mixture to the flours and stir to form a smooth batter. For the noodles, bring the water to a boil, dissolve the chicken stock in it, and add the pepper. Cook the noodles until al dente, about 10 minutes (follow the package instructions). Meanwhile, take 100g of the pasta water and mix it with the remaining ingredients in the sauce. Strain the chicken pieces in a coarse sieve. Stir the remaining marinade into the sauce. Mix the chicken pieces into the batter. Heat the frying oil to 180°C. Strain the noodles and reserve the broth. Heat a wok and add the sunflower and sesame oil; heat until hot. Add all ingredients, from the small onions to the ginger, except the cauliflower leaves, and stir-fry for 2 minutes. Add the noodles and stir-fry for 3 minutes. Deglaze with the sauce and stir in the cauliflower leaves. Turn off the heat and cover to keep warm. Add the chicken pieces in small batches to the hot frying oil and fry until light brown. Arrange on the warmed serving plates. Add some of the hot noodle broth and the honeydew melon pieces to the noodles and mix. Add the colorful noodles to the chicken pieces, garnish, serve warm, and enjoy. Appendix: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html
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