Cantonese fried glass noodles with chicken and mushrooms

Ingredients for 2 servings:

• 250 g boneless chicken breast, fresh or frozen
• 80 g dried rice noodles (Bihun, Superbihun)
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, light
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp rice wine (Arak Masak)
• 6 medium-sized shiitake mushrooms
• 120 g water
• 1 tsp chicken stock powder, strong bouillon
• 80 g Shimeji mushrooms, brown cap
• 40 g white cabbage, fresh
• 40 g carrot(s), fresh
• 8 green runner beans or princess beans, fresh or frozen
• 2 Pepper, red, long, mild
• 4 small eggplants (ball eggplants), green or purple
• 4 small tomatoes, fully ripe
• 2 small chili peppers, green or red, fresh or frozen
• 20 g ginger root, fresh or frozen
• 4 medium-sized garlic cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin
• marinade
• Broth (mushroom broth)
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp orange juice
• 1 tsp chicken stock powder, strong bouillon
• n. B. flowers (carrot flowers)
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

a delicious, medium-spicy dish from Canton Province, China.

Freeze fresh chicken breast, let frozen meat thaw. Cut the meat across the grain into approximately 3 mm thick slices. Shred the slices to approximately 3 x 4 cm. Mix the marinade ingredients in a sufficiently large bowl, add the chicken breast slices, and mix well. Cover and marinate the meat at room temperature for 2-3 hours, stirring occasionally. In the meantime, heat the water, dissolve the chicken stock, and soak the shiitake mushrooms for 40 minutes. Squeeze the stock from the mushrooms and set aside with the remaining soaking water. Roughly chop the mushroom caps and discard the stems. For the shimeji mushrooms, remove the bottom part, substrate, and mycelium. Separate the mushrooms and clean them with a brush. Trim the long stems, cut them in half, and use them with the caps. Rinse the noodles thoroughly with water twice, 5 minutes apart, and set aside. After 30 minutes, fan out the pasta package. Meanwhile, use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter; taste the bottom end to do so. Cut the rib crosswise into pieces about 2 cm long, and chop the leaves into pieces about 4 x 4 cm. Wash the carrot, snip off both ends, peel, and slice into slices about 3 mm thick using a corrugated slicer. Wash the green beans, snip off both ends, removing any strings, and cut the beans crosswise into pieces about 1 cm long. Defrost frozen beans and trim them. Wash the red bell pepper and cut diagonally into pieces about 1 cm wide. Leave the seeds on and discard the stems. Trim the stems of the ping-pong ball-sized eggplants, halve them lengthwise, and cut the halves lengthwise into slices about 3 mm thick. Briefly soak the slices in salted water, drain, and shake dry. Wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green core and seeds. For the spices, wash the small green chilies and slice them crosswise into thin slices. Leave the seeds in place and discard the stems. Wash the fresh ginger, peel, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Toast the coriander and cumin seeds in a small pan without oil until fragrant. Immediately remove the seeds from the heat, let them cool, and grind finely. Drain the chicken pieces. Combine the remaining marinade with the mushroom broth and the remaining ingredients to deglaze the pan. Heat a wok, add both oils, and heat until hot. Add the chicken pieces and stir-fry over high heat for 2 minutes. Remove the pieces with a slotted spoon. Add the mushrooms along with the spices and vegetables, excluding the tomatoes, and stir-fry for 2 minutes. Add the loosened noodles and tomatoes and stir-fry for 1 minute. Add the mixture to deglaze the pan and stir-fry for another minute. Add the chicken pieces, fry briefly, and immediately divide them among serving plates, garnish, and serve warm. Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html