Cap Cay Kuah with chicken à la Taman Grija

Ingredients for 2 servings:

• 120 g chicken schnitzel, fresh or frozen
• 6 frozen chicken meatballs (Bakso Ayam, Asian shop or see notes)
• 2 leaves of Chinese cabbage, medium-sized
• 2 small pak choi
• 1 m.-sized carrot(s)
• 10 small cauliflower florets
• 1 tsp ginger, diced, fresh or frozen
• 300 g water
• 4 g chicken stock powder
• 1 tbsp salty soy sauce (Kecap Asin)
• 1 tsp soy sauce, sweet, (kecap manis)
• 1 tbsp oyster sauce (saus tiram)
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light
• n. B. fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A mildly spicy chicken soup with plenty of roasted vegetables.

Cut the chicken schnitzel into thumbnail-sized pieces. Quarter the bakso balls. Separate the leaves from the central stalk of the Chinese cabbage, remove the midrib, and only use if it doesn’t taste bitter (take a small sample from the bottom). Cut the good ones into thirds lengthwise and halve them crosswise. Set aside the leaves, chopped into bite-sized pieces. Cut a piece of the bok choy about 2 cm long from the bottom. Separate the leaves, wash them, and cut the white part crosswise into about 1 cm wide pieces. Halve the green part lengthwise and cut them crosswise into about 2 cm wide strips. Set aside. Wash the carrot, trim both ends, peel, and slice diagonally into about 3 mm thick slices. Separate the florets from the cauliflower, wash them, and set aside. Wash and peel the fresh ginger, then cut them crosswise into about 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 frozen goods and thaw. Heat the water for the broth slightly and dissolve the remaining ingredients in it. Heat a wok, add both oils, and heat until hot. Add the chicken pieces and fry briefly, then add the bakso pieces along with the carrots, diced ginger, cauliflower florets, and cabbage ribs, and stir-fry for 2 minutes. Deglaze with the broth, add the cabbage leaves, and simmer for 1 minute. Season with salt and freshly ground pepper, divide among serving bowls, garnish, and serve. In Indonesia, Cap Cay with white rice is a staple meal. Note: For a homemade Bakso Ayam, see: http://www.chefkoch.de/rezepte/3423951510042418/Bakso-Ayam-Istimewa.html The addition of “kuah” to a dish in Indonesian indicates that it is a soup. The original title is “Cap Cay goreng Ayam/kuah,” meaning you could order the vegetables with chicken and a little sauce as is, or with plenty of broth as a soup. The addition of “goreng” indicates that the vegetables are fried, not boiled.