Ayam Katsu Balado

Ingredients for 2 servings:

• 80 g basmati rice
• 140 g water
• 1 tsp, leveled salt
• 20 g carrot(s) in threads
• 4 small onions
• 2 tbsp sunflower oil
• 1 small red chili pepper(s)
• 2 small chili peppers, green
• 2 Pepper, red, long mild
• 5 small onions, red
• 3 m.-sized garlic cloves, fresh
• 2 m.-large tomato(s), fully ripe
• 1 tbsp lemon juice
• 1 tbsp soy sauce, salty
• 1 tsp, leveled chicken broth powder
• 1 tbsp brown sugar
• 2 tbsp sunflower oil
• 40 g mango pulp
• 250 g chicken breast, fresh or frozen
• 2 eggs, size M
• 1 tsp, leveled salt
• 1 tbsp celery leaves, fresh or frozen
• 1 pinch(s) black pepper, from the mill
• 1 tsp mace powder
• 1 tsp oregano
• 80 g breadcrumbs, white, coarse
• 20 g wheat flour type 405
• 3 tbsp sunflower oil
• 2 eggs, size M
• Mango pulp
• Almond sticks
• Celery leaves, fresh or frozen
• flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Crispy egg-coated chicken breast fried on rice with sambal. Recipe from Java, Indonesia.

Wash a carrot, cut off the bottom end, peel it, and use a julienne peeler to slice 20g of carrot threads. Cut off both ends of the small onions, peel them, and use them whole. Place all the rice ingredients in a saucepan with a lid. Let the rice simmer with the lid on for 15 minutes, stirring frequently. Remove the pan from the heat and let the rice swell with the lid on for 20 minutes. Boil 2 medium-sized eggs for 8 minutes, then rinse in cold water and peel. For the sambal, wash the vegetables and fruit, peel if necessary, chop them, and pulse them in a food processor (Moulinex or similar). Remove everything and mix with the remaining ingredients for the sambal. Thaw the frozen chicken breast. Flatten the meat slightly with a kitchen hammer, then coat it in wheat flour. Mix the breadcrumbs with the celery leaves. Whisk the eggs with salt, pepper, mace, and oregano and coat the chicken breast in it. Then coat the meat in the breadcrumb mixture. Repeat the process with the egg and breadcrumb mixture. In a smaller pan, fry the chicken breasts over low heat for 20 minutes until golden brown on all sides. Blanch the vegetables for garnishing in boiling water for 2 minutes. Transfer the cooked rice to a serving dish and garnish with the vegetables. Cut the chicken breast crosswise into bite-sized pieces and place on top of the rice. Halve the eggs lengthwise and place them on top of the chicken breast. Drizzle the sambal over the breast and eggs. Garnish the dish with flowers and leaves and serve warm.