Marinated and sautéed chicken cutlets – Qing Ciao Liu Ji Si

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones
• 1 tbsp sauce (Saus Teriyaki Bawang, see note)
• 1 tsp Umami seasoning, red
• 1 tsp XO sauce, medium hot
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 tbsp egg white
• 10 g cornstarch
• 20 g onion(s), red, small
• 5 g garlic clove(s)
• 10 g spice lily (aromatic ginger)
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• ½ pepper, red, long, medium hot
• 25 g carrot(s)
• 1 tbsp Sauce (Saus Teriyaki Bawang)
• 4 tbsp liquid chicken stock
• 1 tbsp rice wine, dark
• 4 tbsp sunflower oil

Instructions

Working time approx. 22 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 30 minutes

A spicy side dish from the cuisine of northern China.

Cut the thawed (if frozen) chicken breast across the grain into 5 mm thick slices using a bread and sausage slicer, then cut these crosswise into approximately 5 mm wide strips by hand. Mix together a marinade with Umami seasoning, Saus Teriyaki Bawang, XO sauce, the thawed papaya puree, and the baking powder, and marinate the meat for 2 hours. Strain and discard the marinade, setting aside for the sauce. Stir the egg whites evenly into the cornflour and mix into the chicken strips. For the vegetables, trim both ends of the onions and garlic cloves, peel them, and slice them crosswise into thin slices. Wash and peel the lily of the valley, slice them crosswise into thin slices, and chop them finely. Halve the washed bell peppers, deseed and trim one half of each, then trim and slice lengthwise into thin strips. Remove the stem from the washed bell pepper, halve it lengthwise, remove the seeds, and cut one half lengthwise into thin strips. Cut off a 3 cm long piece from a washed and peeled carrot and cut it lengthwise into thin strips. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok, add the meat pieces, and stir-fry for 1 minute. Immediately remove from the wok with a slotted spoon. Add the remaining sunflower oil and let it heat up. Add the onions, garlic cloves, and lily of the valley and stir-fry for 30 seconds. Add the remaining vegetables and stir-fry for 1 minute. Deglaze with the sauce and stir-fry briefly. Remove from the heat and stir in the sautéed chicken breast strips. Immediately divide between serving plates. Garnish as desired, serve, and enjoy as an appetizer or side dish. Note: Teriyaki Bawang is a seasoned, low-salt, caramel- and mirin-flavored soy sauce from a major Japanese manufacturer. Bawang suggests onion and/or garlic-like spices. It is primarily used for meat dishes.