Spaghettini in chicken broth with fried chicken breast, Asian style

Ingredients for 2 servings:

• 1 chicken breast
• 1 garlic clove(s)
• 1 tbsp seasoning sauce (black beans in chili oil, e.g. Lao gan ma Black Beans Chili Sauce)
• 1 tsp sambal oelek
• 1 tbsp cooking wine, Chinese, alternatively sherry, dry
• 1 tbsp soy sauce, light
• 500 ml chicken broth
• 2 tbsp soy sauce, sweet
• 1 tbsp cooking wine, Chinese, alternatively sherry, dry
• ½ tbsp Soy sauce, dark
• 1 piece(s) ginger, walnut-sized
• 1 Thai chili pepper(s), red, optional
• 220 g spaghettini
• 1 bunch of spring onions
• Rapeseed oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cut the chicken breast into 0.5 cm cubes, finely chop the garlic clove, and mix everything well with the black beans in chili oil, sambal oelek, Chinese cooking wine, and light soy sauce. Marinate in the refrigerator for at least an hour, preferably overnight. Peel a piece of ginger and cut into very fine cubes. Optionally, thinly slice a red Thai chili. Mix the chicken stock with the sweet soy sauce, cooking wine, dark soy sauce, chopped ginger, and optionally the chili pepper. Thinly slice a bunch of spring onions. Add the white part to the chicken stock, reserving the green part for garnishing later. Pre-cook the spaghettini in salted water for half the specified time and then drain in a sieve. Fry the marinated chicken with a little rapeseed oil in a wok or high-sided pan over medium heat until cooked through, then remove. Pour the prepared stock into the wok and bring to a boil over high heat. Then add the pre-cooked spaghettini to the broth and continue cooking until tender but still firm to the bite. Add the fried chicken breast cubes and toss with the pasta. Transfer the pasta and chicken breast cubes to soup bowls and pour over enough hot chicken broth to lightly cover the pasta. Finally, sprinkle the green spring onion rings over the dish and serve.