Ginger chicken in spicy teriyaki sauce

Ingredients for 2 servings:

• 250 g chicken breast, fresh or frozen
• 3 tbsp soy sauce (Kecap Tim Ikan 2, recipe in the database)
• 1 tsp, levelled sugar
• 1 tsp, leveled chicken broth powder, strong bouillon
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp sesame oil, light
• 2 tsp tapioca flour
• 40 g ginger root, fresh or frozen
• 6 small onions, red
• 4 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 1 tbsp, chopped Sichuan pepper
• 4 tbsp coconut water
• 1 tbsp teriyaki sauce
• marinade
• Flowers and leaves for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 30 minutes

a specialty of Szechuan cuisine, China

Freeze the fresh chicken breast and let the frozen food thaw. Cut the meat across the grain into approximately 4 mm thick slices, then cut these crosswise into approximately 1 cm wide strips. Mix the marinade ingredients and marinate the chicken for 2 hours at room temperature. Strain the marinade and let the chicken dry on kitchen paper. Use the rest of the marinade for the sauce. In the meantime, wash and peel the fresh ginger, then cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and cut them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen food and thaw. Trim both ends of the onions and garlic cloves, peel them, and chop them into large pieces. Mix the sauce ingredients together. Heat the sunflower oil in a wok, add the ginger, onion, and garlic, and stir-fry for 1 minute. Add the chicken and stir-fry for 2 minutes. Remove the mixture with a slotted spoon and divide it among the serving dishes. Add the sauce and Szechuan peppercorns to the wok, bring to a boil, and let it thicken. Pour the sauce over the meat, garnish, and serve as a side dish. Attachment: Kecap Tim Ikan 2: https://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html