Cap Cay with chicken alla Lotus Garden

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp egg white
• 2 tbsp sunflower oil
• 40 g carrot(s)
• 300 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g basmati rice
• 20 g onion(s), red, small
• 6 g garlic clove(s)
• 10 g ginger
• 1 small chili pepper(s), green
• 4 leaves of pak choi
• 30 g carrot(s)
• 2 m.-large tomato(s)
• 2 tbsp sunflower oil
• 80 g chicken stock (jar)
• 1 tbsp tomato juice
• 1 tbsp Tauco (soybean paste)
• 1 tsp sugar, fine
• 1 tsp five-spice powder
• 1 tbsp rice wine vinegar, clear, golden yellow, mild
• ½ tsp tapioca flour
• 1 tbsp rice wine, light
• 2 m.-large tomato(s), oblong
• 2 tsp sesame oil, dark
• e.g. sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

A delicious combination of Nonya cuisine from Bali, Indonesia

Using a bread and sausage slicer, slice the thawed chicken breast across the grain into 3 mm thick slices. Cut these slices crosswise into thirds. Whisk the oyster sauce, soy sauce, and egg white until smooth. Marinate the chicken breast pieces in it until ready to use. Once the sauce (see below) is ready, strain the chicken pieces and let them drain well. For the rice, grate the washed and peeled carrot from the bottom up with a julienne slicer until the required weight is reached. Bring the water to a boil and dissolve the mushroom stock in it. Add the basmati rice along with the julienne strips. Reduce the heat to low and simmer with the lid on for 12 minutes. Stir briefly after 10 minutes. Then remove from the heat and let it mature for another 25 minutes, uncovered. For the Cap Cay, peel and finely chop the onions, garlic cloves, and ginger. Cut the washed chili pepper crosswise into thin rings. Leave the seeds on and discard the stem. Rinse the pak choi leaves. Cut the white stalks crosswise into approximately 1.5 cm wide pieces, roughly chop the leaves. Keep the leaves and stalks separate. Use a pin slicer to slice the remaining carrot diagonally into thin sticks. Wash and peel the tomatoes, quarter them lengthwise, and remove the white-green stem ends. For the sauce, mix all the ingredients until smooth and set aside. Stir well before use, as the tapioca flour will settle. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place them on the serving dishes. Keep the sesame seeds, sesame oil, and, if desired, the flowers and leaves ready. Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the drained chicken pieces and stir-fry for 1 minute. Immediately remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil to the wok and heat until hot. Add the onions, garlic cloves, ginger, and chili and stir-fry for 1 minute. Add the white parts of the bok choy and the carrot sticks and stir-fry for 1 minute. Add the tomato quarters and stir-fry for 2 minutes. Deglaze with the sauce and stir in the green parts of the bok choy. Reduce the heat to simmer for 2 minutes, then stir in the chicken. Place the rice on one side of the serving bowls, with the tomato blossoms opposite. Place the cooked Cap Cay in the center and drizzle with sesame oil. Sprinkle with sesame seeds, if desired, and garnish with blossoms and leaves. Serve and enjoy.