Salad plate with chicken in Bulgogi sauce

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones
• 1 tbsp oyster sauce
• 2 tbsp sauce (bulgogi sauce)
• 2 tbsp soy sauce, light
• 8 g papaya pulp
• 1 tsp baking powder
• 3 tbsp sunflower oil
• 40 g onion(s), red, small
• 15 g ginger
• 80 g cucumber(s)
• 50 g bell pepper(s), red
• 1 pepper, red, long, mild to medium hot
• 60 g cauliflower
• 2 m.-large tomato(s)
• 60 g corn kernels (can)
• 40 g medicinal beans (kacang kapri), blanched, roasted and salted, alternatively peanuts
• Marinade, rest of it
• 1 tbsp sauce (bulgogi sauce)
• 1 tbsp rice wine, dark, spicy-mild
• 3 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 30 g pickling liquid (from corn)
• 30 g orange juice
• 2 tbsp red wine vinegar, mild
• 1 tsp sugar, fine
• 2 pinches of salt and black pepper, freshly ground
• 1 tbsp Italian herbs, frozen or dried
• 4 tbsp olive oil, cold pressed
• n. B. flowers and leaves

Instructions

Working time approx. 32 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 50 minutes

A dish from modern Balinese cuisine. Vitamins and proteins.

Cut the thawed chicken breast across the grain into 6 mm thick slices (best using a bread and sausage slicer). Halve the slices lengthwise and then quarter them crosswise. Mix the remaining meat ingredients until smooth and marinate the meat pieces until ready to use. Stir occasionally. For the salad, peel the onions and ginger. Thinly slice the onions crosswise and finely chop the ginger. Wash the ingredients from the cucumber to the tomatoes. Peel the cucumber in a zebra pattern, halve lengthwise, remove the seeds, and cut lengthwise into approximately 1.5 cm wide strips. Cut these into lengths of approximately 3 cm. Separate a segment from the bell pepper, wash it, remove the seeds, and remove the white parts. Chop into pieces approximately 1 x 3 cm long. Trim the top ends of the washed bell peppers, cut open lengthwise on one side, open them up, and remove the seeds. Cut diagonally into thin strips. Remove the stalks from the cauliflower and cut into bite-sized florets. Halve any larger florets lengthwise and rinse the florets again. Remove the stems from the tomatoes, skin them, and quarter them lengthwise, removing the green stem end and seeds. Halve the quarters lengthwise and crosswise. Drain the corn kernels well and set aside with the broad beans. Place all ingredients in a large bowl, mix well, and set aside. Strain the meat pieces and drain well. Mix all ingredients for the sauce in a bowl until smooth and set aside. For the dressing, decapitate both ends of the garlic cloves, peel them, and press them into a small bowl using a garlic press. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Mix all ingredients until smooth and toss into the salad. Heat the sunflower oil in a wok until very hot. Add the chicken pieces and stir-fry until they all turn a gray color. Mix in the sauce, then immediately remove the pieces from the wok and divide them among serving bowls. Add the salad, drizzle with olive oil, and garnish with flowers and leaves, if desired. Serve and enjoy.