John Myers
Contents
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Ingredients
The mushrooms:
- 80 g Rice noodles, dried, (Bihun, Superbihun)
- 2 tbsp Sunflower oil
- 2 tbsp Sesame oil, light
- For the marinade:
- 2 tbsp Soy sauce, light
- 1 tbsp Soy sauce, sweet
- 2 tbsp Kecap Tim Ikan
- 1 tbsp Rice Wine, (Arak Masak)
- 6 medium sized Shiitake mushrooms, dried
- 120 g Water
- 1 tsp Chicken broth, Kraft bouillon
- 80 g Shimeji mushrooms, brown-capped
The vegetable:
- 40 g White cabbage, fresh
- 40 g Carrot, fresh
- 8 Runner beans or green beans, green, fresh or frozen
- 2 Hot peppers, red, long, mild
- 4 small Ball eggplant, green or purple
- 4 small Tomatoes, fully ripe
The spices:
- 2 small Chillies, green or red, fresh or frozen
- 20 g Ginger, fresh or frozen
- 4 medium sized Cloves of garlic, fresh
- 1 tbsp Coriander seeds
- 1 tbsp Cumin seeds
To extinguish:
- Rest of the marinade, (see preparation)
- Mushroom broth, (see preparation)
- 2 tbsp Rice Wine, (Arak Masak)
- 2 tbsp Orange juice
- 1 tsp Chicken broth, Kraft bouillon
To garnish:
- 1 tsp Carrot flowers
- 1 tsp Flowers and leaves
Instructions
The chicken:
- Freeze fresh chicken breast, let frozen food thaw. Cut across the grain into approx. 3 mm thick slices. Chop the slices to a size of approx. 3x4 cm. Mix the ingredients for the marinade in a sufficiently large bowl, add the chicken breast slices and mix well. Cover and marinate at room temperature for 2-3 hours. Mix every now and then.
In the meantime, the mushrooms:
- In the meantime, heat the water, dissolve the chicken stock in it and soak the shiitake mushrooms for 40 minutes. Squeeze the broth from the mushrooms and keep ready with the rest of the soaking water. Coarsely chop the caps of the mushrooms, discard the stems. With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush. Cut the long stems, cut in half and use with the hats.
In the meantime, the pasta:
- Thoroughly rinse the pasta twice with water at an interval of 5 minutes and lay them ready. After 30 minutes, fan out the pasta package.
In the meantime, the vegetables:
- In the meantime, only use flawless leaves for the vegetables for the white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Try at the bottom. Cut the rib crosswise into approx. 2 cm long pieces, chop the leaves into approx. 4 x 4 cm pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Wash the green beans, cut them off at both ends, remove any threads and cut across into pieces approx. 1 cm long. Thaw frozen goods and cut to length. Wash the red peppers and cut diagonally into pieces approx. 1 cm wide. Leave the grains, discard the stem.
- Cap the eggplant the size of a table tennis ball at the ends of the handles, cut in half lengthways and cut the halves lengthways into approx. 3 mm thick slices. Briefly bathe the slices in salt water, strain and shake dry. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains.
In the meantime, the spices:
- For the spices, wash the small, green chilies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Toast the coriander and cumin seeds in a small pan without oil until fragrant. Remove from heat immediately, let cool and grind finely.
The chicken pieces for the 2nd:
- Strain the chicken pieces. Mix the remaining marinade with the mushroom broth and the remaining ingredients to deglaze.
Stir-frying:
- Heat a wok, add the two oils and let them get hot. Add the chicken pieces and stir-fry for 2 minutes at high heat. Remove the pieces with a sieve ladle. Fry the mushrooms together with the spices and vegetables, without adding the tomatoes, for 2 minutes. Add the fluffed pasta and tomatoes and stir-fry for 1 minute. Add the mixture to deglaze and stir fry for another minute.
Garnish and Serve:
- Add the chicken pieces, fry them briefly and immediately distribute on the serving plates, garnish and serve warm.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
