Cap Cay with chicken à la Nuriyati

Ingredients for 2 servings:

• 250 g chicken breast fillet(s), fresh or frozen
• 5 tbsp palm oil, premium quality
• 2 tbsp sweet and sour hot sauce, Thai style No. 4 (see my recipes in the database)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 tsp soy sauce, sweet
• 2 medium-sized garlic cloves, fresh
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 30 g carrot(s)
• 1 small broccoli
• 8 green beans, fresh or frozen
• 1 head of Kailan (Chinese broccoli)
• 12 sugar snap peas, fresh
• 2 Pepper, red, long, mild
• 20 g ginger, small cubes, fresh or frozen
• 2 small chili peppers, green
• 2 tbsp teriyaki sauce
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 100 g orange juice
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• Marinade, rest of it
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 14 minutes; Total time approx. 3 hours 44 minutes

A colorful Cap Cay with teriyaki sauce and broccoli. Recipe from Indonesia. Original title: Cap Cay Ayam dan Brokoli Saus Teriyaki.

Thaw the frozen chicken breast. Freeze fresh produce. Then cut into strips approximately 1 cm thick, which are then trimmed to approximately 4 cm in length. Peel and press the garlic cloves for the marinade. Mix all the marinade ingredients together, add the marinade to the chicken strips, and mix well. Marinate at room temperature for a minimum of 2 and a maximum of 4 hours. In the meantime, prepare the vegetables. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Cut off the bottom of the broccoli stems and then peel them. Cut out the large florets lengthwise and chop into bite-sized pieces. Peel and chop the stems, if necessary, and set aside separately. Wash the green beans, trim both ends, removing any strings, and cut diagonally into approximately 3 cm long pieces. Thaw frozen produce and cut to length. Wash the kailan head and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the central panicle and cut crosswise into approximately 8 mm wide rolls. Place the leaves on top of each other and halve lengthwise. Cut crosswise into approximately 8 mm wide strips. Keep the leaf strips and stem rolls separate. Wash the snow peas, trim both ends, and pull off the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut crosswise into approximately 1 cm wide pieces. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Cut the thin strips crosswise into cubes. Weigh the frozen produce and thaw. Wash the small, green chilies and slice them crosswise into thin slices. Leave the seeds and discard the stems. Strain the chicken strips through a coarse sieve and drain well. Mix together the sauce ingredients, reserving any leftover marinade. Preheat the serving plates in the oven. Heat a wok or frying pan with 2 tablespoons of palm oil, add the onions, garlic, and carrots. Stir-fry for 30 seconds. Add the green beans, broccoli stalks, kailan stems, and snow peas, and stir-fry for another 30 seconds. Add the broccoli florets and pepperoni pieces, and stir-fry for 1 minute. Deglaze with the sauce, add the kailan leaves, and mix well. Remove the finished Cap Cay from the wok or frying pan and divide between the hot serving plates. Add the remaining oil to the pan and stir-fry the chicken strips over high heat for about 2 minutes, until they lighten significantly in color. Do not brown. Place the chicken strips on the Cap Cay, garnish, and serve immediately with cooked white rice as the main course.