Tender Chengdu chicken on a bed of noodles

Ingredients for 2 servings:

• 250 g chicken breast, fresh or frozen
• 80 g tagliatelle (egg noodles) made from wheat flour
• 250 g water
• 5 g chicken broth, granulated
• 1 small pak choi
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, salty
• 1 egg white, size M
• 2 tbsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 pinch of salt
• 80 g broth from the noodles
• Marinade left over from the chicken
• 4 tbsp sauce (spring roll sauce)
• 1 ½ liters of frying oil, fresh
• e.g. lettuce leaves (Lollo Bionda), for garnishing
• 4 cherry tomatoes, for garnishing
• 4 peppers (pepperoni tips), green, for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

A not-so-spicy main course. Recipe from Szechuan, China.

Cut the thawed chicken breast across the grain into approximately 6 mm thick slices and then cut these into 2 x 3 cm pieces. Mix the oyster sauce with the soy sauce and marinate the chicken pieces for 30 minutes. Crack open the egg and separate the egg white from the yolk. Reserve the yolk for another purpose. Dissolve the tapioca flour in the rice wine. Whisk the egg white with the salt and mix with the flour mixture until smooth. Meanwhile, wash the bok choy, remove the leaves from the stalks, and blanch for 2 minutes. Bring the water for the noodles to a boil, dissolve the chicken stock, and add the noodles. Cook al dente according to the package instructions. Strain, reserving the stock and noodles. Strain the chicken pieces and drain well, then add them to the egg white mixture and mix well. Heat the frying oil to 200 °C. Mix together the ingredients for the sauce. For garnish, wash and trim the leaves, cherry tomatoes, and peppers. Deep-fry the chicken pieces in three batches until light brown and drain. Line a serving dish with lettuce leaves. Trim the noodles slightly and place them on top. Add the chicken pieces and bok choy leaves and drizzle with the sauce. Garnish, serve, and enjoy.