Cap Cay Ayam à la Sriwidi

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• ½ carrot(s)
• ½ small zucchini, green
• 1 leaf of white cabbage
• 1 pak choi
• 1 small chili pepper(s), green
• 3 medium-sized garlic cloves, fresh
• 100 g white wine, semi-dry
• 60 g water
• 1 tbsp oyster sauce
• e.g. tapioca flour
• 1 cube of chicken stock
• n. B. Salt and pepper, black, from the mill
• 2 tbsp oil for frying
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A vitamin bomb for the winter season and very tasty. Recipe from Bali, Indonesia.

Cut the chicken breast into 1 cm thick strips. Wash the carrot, trim both ends, peel, and slice half diagonally into approximately 3 mm thick slices. Trim the bottom end of the zucchini, halve the stalks crosswise, quarter the bottom half lengthwise, and cut crosswise into approximately 4 mm thick slices. The top half is discarded. Remove 1 leaf from the white cabbage, wash it, remove the central stalk, and chop it into bite-sized pieces. Remove the leaves from the bok choy. Cut the white parts crosswise into approximately 3 cm wide pieces, and halve the green parts lengthwise and set aside. Peel the garlic and press it with a garlic press. Wash the chili, split it open, remove the seeds, and cut it crosswise into thin strips. Dilute the white wine with the water. Stir in the oyster sauce and a little tapioca flour, season with the instant chicken stock, and stir in the chili strips and pressed garlic. Sear the chicken breast strips in oil. Add the zucchini pieces and carrot slices and stir-fry for 3 minutes. Deglaze the meat with the white wine mixture and add the white cabbage and bok choy. Simmer for 4 minutes, then add the green bok choy leaves and simmer with the lid on for 1 minute. Season the sauce with salt and pepper. Garnish the dish and serve hot as a side dish with white rice.