Chicken with mushrooms, noodles and Cap Cay

Ingredients for 2 servings:

• 200 g water
• 2 tsp, crushed broth powder (mushroom bouillon, granules)
• 4 shiitake mushrooms
• 200 g chicken broth, without skin and bones, frozen
• 2 tbsp teriyaki sauce
• 1 tbsp sauce (bulgogi sauce)
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 4 small onions, red
• 3 medium-sized garlic cloves
• 20 g spice lily (aromatic ginger)
• 15 g ginger
• 1 small spring onion(s)
• 2 m.-large tomato(s)
• 2 leaves of white cabbage
• 60 g white beer radish(s)
• 40 g mung bean sprouts
• 400 g water
• 8 g vegetable stock powder
• 120 g Chinese egg noodles, round
• Cooking water (from the pasta)
• 2 tbsp sauce (bulgogi sauce)
• 100 g water (soaking water from the mushrooms)
• Marinade (leftovers, see above)
• 3 tbsp tomato ketchup
• 1 tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 5 tbsp sunflower oil
• n. B. Spice lily (aromatic ginger), the tubers of which
• n. B. flowers and leaves

Instructions

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

A spicy, somewhat elaborate main course from the Nonya cuisine on Lombok, Indonesia.

For the mushrooms, bring the water to a boil. Dissolve the mushroom stock powder in it and soak the shiitake mushrooms in the stock for 25 minutes. Gently squeeze out the mushroom liquid and reserve the stock for the meat sauce. Chop the mushroom caps into bite-sized pieces and set aside. Discard the tough stems. For the meat, cut the thawed (if frozen) chicken breast into 8 mm thick slices across the grain, ideally using a bread and sausage slicer. Halve these lengthwise and then cut them into thirds crosswise. Mix the remaining meat ingredients in a bowl and marinate the meat pieces in it for 90 minutes at room temperature. Meanwhile, for the Cap Cay, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Peel the washed lily of the valley and ginger roots, cut them crosswise into thin slices, and roughly chop them. Cut the washed spring onion into thin rings in the green part and diagonally into 2 cm long pieces in the white part and set aside. Quarter the peeled tomatoes lengthwise, remove the seeds and green parts, and halve the quarters lengthwise. Wash the white cabbage leaves, remove the midrib, and chop the leaves into bite-sized pieces. Cut the washed and peeled brewer’s radish into strips approximately 4 x 4 x 40 mm long. Rinse the mung bean sprouts, shake dry, and sort them. For the noodles, bring the water to a boil, dissolve the vegetable stock powder, and cook the egg-wheat noodles in the stock according to the package instructions (approx. 2 to 3 minutes) until al dente. Strain and use the stock for the Cap Cay sauce. Divide the noodles between 2 preheated serving bowls. For the Cap Cay sauce, mix the bulgogi sauce into the noodle stock and set aside. Strain the meat pieces and let them drain well. Use the leftover marinade for the meat sauce. Mix all the ingredients for the meat sauce together and set aside. Heat 3 tablespoons of sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Reduce heat. Remove the meat pieces from the wok with a slotted spoon and let them drain into the wok. Then spread them over the noodles. Add the mushrooms to the wok and stir-fry briefly. Deglaze with the meat sauce, bring to a boil briefly, and pour the sauce and mushrooms over the meat pieces. Clean the wok. Add the remaining sunflower oil to the wok and heat until very hot. Add the onions, garlic cloves, lily of the valley, and ginger, and stir-fry for 1 minute. Add the white parts of the spring onion, the tomato pieces, the shredded cabbage leaves, and the brewer’s radish, and stir-fry for 2 minutes. Mix in the green parts of the spring onion along with the mung bean sprouts. Deglaze with the Cap Cay sauce. Immediately transfer to 2 additional serving bowls, garnish with spice lily root tubers, flowers and leaves as desired, serve and enjoy.