Chicken with sweet and sour vegetables

Ingredients for 2 servings:

• 250 g chicken breast, fresh or frozen
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp salty soy sauce (Kecap Asin)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp tomato sauce
• 1 tbsp sesame oil
• 3 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 1 small bell pepper(s), green
• 1 small bell pepper(s), red
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 1 small spring onion(s)
• 150 g pineapple pieces, from the can
• 100 g coconut water
• 60 g pineapple juice from the can
• 3 g chicken broth, strong bouillon
• 1 tbsp soy sauce, light
• 2 tbsp sugar, fine
• 2 tbsp, leveled tapioca flour
• 2 tbsp rice wine vinegar, black (e.g. from Narcissus)
• 60 g sauce (see preparation)
• 3 tbsp tapioca flour
• 1 egg(s), size M
• 4 tbsp wheat flour type 405
• 1 liter of frying oil
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A typical summer dish and one of the best chicken dishes from the cuisine of the South, China.

Cut the chicken breast across the grain into approximately 2 cm slices and quarter them. Mix the marinade ingredients and drizzle over the meat. Let it sit for approximately 20 minutes, then strain. Trim both ends of the onions and garlic cloves, peel them, and cut them into small pieces. Wash and peel the carrot and cut them crosswise into thin slices. Wash the bell peppers, halve them, and remove the stems and seeds. Cut the halves into pieces approximately 2 x 2 cm. Wash the fresh red chili peppers, remove the stems, and cut them diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds, and discarding the stem. Wash the spring onions, remove any wilted leaves, and cut them into approximately 10 mm wide rings. Keep the white and green parts separate. Drain the pineapple pieces well, reserving 60 g of juice. Heat the coconut water with the pineapple juice and dissolve the chicken stock in it. Mix the rest with the remaining sauce ingredients until smooth. Use 60g of this for the batter. Using a hand mixer, mix the batter ingredients into a smooth batter. Dry the well-drained meat cubes with kitchen paper. Heat a wok with 1 tablespoon of oil, add the onions and garlic, and stir-fry for 30 seconds. Add the carrot, bell pepper, chili pepper, chili, and the white parts of the spring onion and stir-fry for 3 minutes. Deglaze with the sauce. Then stir in the pineapple and the green parts of the spring onion. Simmer for 2 minutes, stirring. Transfer the vegetables to a preheated bowl and keep warm. Clean the wok and add the frying oil, then heat to 170°C. Coat the meat pieces in the batter, drain well, and add them to the frying oil in batches. Fry for about 3 minutes until light brown and keep warm until all the pieces are cooked. Arrange the cooked meat on a warmed dish and scatter the vegetables over it. Serve warm with cooked white rice.