Fried linguine with chicken breast and Cap Cay

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 2 tbsp teriyaki sauce
• 1 tbsp oyster sauce
• 1 tsp, heaped baking powder
• 12 g papaya pulp, pureed, frozen
• 2 small tomatoes
• 2 lemons
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 10 g ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 60 g chayote(s)
• 60 g pineapple pieces (can)
• 1 small spring onion(s)
• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (Linguine type)
• Marinade, the rest of it (see above)
• Cooking water (from the pasta)
• 2 tbsp hoisin sauce
• 2 tsp bean paste, black
• 5 g shrimp paste, Asian
• 5 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

A festive menu of 8 delicacies. A Nonya recipe from West Java

Cut the thawed chicken breast across the grain into approximately 8 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and third crosswise. Mix all the other ingredients with the meat until smooth and marinate the meat for 2 hours at room temperature. Strain through a coarse sieve and drain well before use. Use the drained marinade for the sauce. To garnish, remove the stems from the washed tomatoes and skin them. Cut two sections of the washed lemons about 1 cm from the center and remove the seeds. The center of the lemons is bitter and should not be touched. For the Cap Cay, peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh lily root and ginger, cut them crosswise into thin slices, and chop them finely. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Cut off the top of a carrot about 4 cm long, wash, peel, and slice or grate lengthwise into thin sticks about 3 x 3 mm. Halve a washed chayote lengthwise and cut lengthwise into slices about 5 mm thick. Peel the outer parts, cut the pieces lengthwise into 5 mm thick strips, and trim to about 3 cm. The core in the middle is particularly delicious. Strain the pineapple pieces. Wash the spring onions, remove any wilted leaves, and slice diagonally into about 1 cm wide rings. Keep the white and green parts separate. Bring the water for the pasta to a boil and dissolve the mushroom broth powder in it. Add the pasta and cook al dente according to the package instructions. Strain and rinse. Spread the pasta on a fresh tea towel and set the broth aside for the sauce. Strain the marinade. Mix all the ingredients for the sauce until smooth and set aside. Now heat 3 tablespoons of sunflower oil in a wok until very hot. Add the meat and stir-fry for 1 minute. Remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and let it heat up. Add the onions, garlic cloves, lily of the valley, ginger, and chili and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay and stir-fry for 2 minutes. Then add the noodles and stir-fry for 1 minute. Deglaze with the sauce and simmer for 1 minute. Transfer the finished Cap Cay from the wok to serving plates and drizzle with sesame oil. Add the chicken pieces, garnish, serve, and enjoy.