Cantonese lemon chicken in a noodle nest with Cap Cay

Ingredients for 2 servings:

• 300 g chicken breast, fresh or frozen
• 140 g Chinese egg noodles (bakmi)
• 5 lemons
• 3 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen, (alternatively 1 pinch of cayenne pepper)
• 3 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 tbsp soy sauce (Kecap Tim Ikan 2, see my recipes in the database)
• 2 tbsp lemon juice
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• 6 tbsp wheat flour
• 2 tbsp tapioca flour
• 1 pinch(s) chicken broth, granulated (strong bouillon)
• 2 tbsp fresh lemon juice
• 5 tbsp coconut water
• 1 small carrot(s)
• 16 sugar snap peas, green, fresh
• 2 m.-large tomato(s), fully ripe
• 2 stalks of Kailan (Chinese broccoli)
• 1 Pepper, red, long, mild
• 40 g mung bean sprouts
• 2 tbsp sunflower oil
• 100 g coconut water (Asian shop, drinks)
• 2 tbsp orange juice
• 2 tbsp lemon juice
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• 1 ½ liters of frying oil (preferably refined peanut oil)
• n. B. Limone(s) (sections)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

A crispy Chinese delicacy that not only delights the eye, but also the palate with its variety of flavors.

Wash the lemons and cut a piece lengthwise to the right and left of the stem. Remove the seeds and set aside two for garnishing. Squeeze the remaining juices by hand. Discard the empty sections and the middle parts, as they contain bitter substances. Cut the chicken breast into approximately 2 cm cubes. For the marinade, press the garlic cloves, wash the chili and slice it crosswise into thin slices. Leave the seeds and discard the stem. Mix all the ingredients for the marinade and marinate the chicken cubes for 1 hour at room temperature. Place all the ingredients for the batter in a bowl and whisk until a runny batter forms. Cover and let it mature for 40 minutes. For the Cap Cay, wash and peel the carrot and slice it into approximately 3 mm thick slices using a corrugated slicer. Wash the snow peas, cut off both ends, and remove the strings on both sides. Halve larger ones crosswise, leaving smaller ones. Remove the stems from the tomatoes, peel them, quarter them, and deseed them. Halve the quarters lengthwise. Separate the leaves from the kai-lan. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into rolls about 4 cm wide. Halve the large leaves crosswise. Keep the leaves and stem rolls separate. Remove the stems from the red peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the pod halves diagonally into pieces about 1 cm wide. Rinse the mung bean sprouts in a sieve, shake them dry, sort them, and use them whole. Mix the cornstarch with the rice wine to a smooth sauce. Stir in the remaining sauce ingredients while stirring and set aside. Weigh the noodles and soak them in plenty of water for 1 minute. Strain, drain well, and spread out on a fresh tea towel. Drain the chicken cubes and dry them slightly between kitchen paper towels. Heat the frying oil to 170 degrees Celsius. It’s hot enough when small bubbles rise from the handle of a wooden spoon dipped in the oil. Divide the now elastic bakmi into two portions. Place them in a sieve to form a nest. Cover with a second sieve to retain their shape. Place them in the hot frying oil and fry for about 20 seconds until crispy. DO NOT fry until browned! Remove from the oil immediately, drain well, and place on a serving plate. Add the second portion to the nest in the same way. Heat the frying oil to 180 degrees Celsius. Dip the chicken cubes in the batter and fry in batches until light brown. Drain and place in the noodle nests. For the Cap Cay, heat the sunflower oil in a wok, add the carrots, and stir-fry for ½ minute. Add the snow peas along with the kale stems and pepper pieces and stir-fry for 1 minute. Add the tomatoes and stir-fry briefly, then add the mung sprouts and stir-fry for another 30 minutes. Deglaze with the sauce, add the kailan leaves, and stir briefly. Place the solid parts of the Cap Cay next to the noodle nests and pour the sauce over the chicken pieces. Garnish and serve immediately.