Chicken breast with mushrooms and almonds

Ingredients for 2 servings:

• 300 g chicken breast, fresh or frozen
• 2 tbsp sunflower oil
• n. B. wheat flour
• salt and pepper
• 2 tbsp light fish sauce (kecap ikan “King Lobster”)
• 2 tbsp orange juice
• 1 tbsp sesame oil, light
• 250 g Shimeji mushrooms, brown-capped, alternatively small mushrooms
• 50 g almonds, white
• 20 g butter, unsalted
• ½ tsp chicken broth (strong bouillon)
• 2 tbsp sherry, medium-dry
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp coconut milk, creamy, 24% fat
• 1 pinch(s) black pepper, from the mill
• 1 pinch of nutmeg, freshly grated
• 2 small tomatoes, halved
• 1 tbsp celery leaves, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Recipe from Bali, Indonesia

Freeze the fresh chicken breast for slicing, let frozen food thaw slightly. Cut the chicken breast across the grain into approximately 4 mm thick slices and chop these into pieces approximately 2 x 2 cm. Mix the marinade ingredients and marinate the chicken breast in it for 2 hours at room temperature. In the meantime, remove any substrate and mycelium from the bottom of the shimeji mushrooms, cut off the stems close to the head, and cut into approximately 1 cm long pieces. If using button mushrooms, clean them and treat the stems as for the shimeji mushrooms, quartering very large heads, halving medium ones, and leaving the small ones. Melt the butter in a small saucepan. Add the mushrooms and almonds and fry over moderate heat for about 5 minutes. Dissolve the chicken stock in the sherry and use it to deglaze the mushrooms. Add the remaining ingredients and simmer for 2 minutes. Remove from the heat. Drain the marinated chicken pieces, pat dry with kitchen paper, and sprinkle with a little flour. Heat the sunflower oil in a wok, add the chicken pieces, and stir-fry for 2 minutes. Then add the mushrooms, mix well, and season with salt and pepper. Divide among serving plates, garnish, and serve warm. Pictured here as a meal with green beans and Balinese mashed potatoes ala Dewi Desi. The recipe for the mashed potatoes can be found here: https://www.chefkoch.de/rezepte/3755371571384373/Balinesisches-Kartoffelpueree-ala-Dewi-Desi.html