Cap Cay with chicken and kangkung

Ingredients for 2 servings:

• 160 g chicken breast, fresh or frozen
• 2 tbsp Soy sauce (Kecap Tim Ikan), see appendix
• 2 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger, fresh or frozen
• 50 g carrot(s)
• 40 g cauliflower
• 2 leaves of white cabbage
• 160 g water spinach (kangkung), alternatively chard or leaf spinach, fresh
• 6 tbsp coconut water
• 1 tsp oyster sauce (saus tiram)
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 1 tbsp sesame oil, light
• 3 tbsp sunflower oil
• 4 tbsp cucumber(s) (cucumber pieces, Cantonese sweet and sour pickled), see appendix
• 2 tbsp sambal (mild pirate sambal), see appendix

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Original title: Cap Cay Ayam dan Kangkung. Recipe from Lombok, Indonesia.

Cut the chicken breast across the grain into approximately 1 cm thick slices. Then chop these into approximately 2 cm pieces and marinate with Kecap Tim Ikan for 15 minutes at room temperature. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, then cut them crosswise into approximately 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 the frozen goods and thaw them. Wash the carrot, trim both ends, peel them, and slice them diagonally into approximately 3 mm thick slices. Wash the cauliflower, remove the stalks, and cut them into small florets, then rinse them again. Use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut it crosswise into thin slices. Chop the leaves into pieces approximately 2 x 3 cm in size. Wash the kangkung, remove any woody stems, and cut the tender stems into approximately 4 cm long pieces. Use the leaves whole. Do the same with the spinach; coarsely chop the leaves of the chard. Blanch the kangkung, spinach, or chard in boiling, lightly salted water for 1 minute until smooth. Mix the ingredients for the sauce. Heat 2 tablespoons of sunflower oil in a wok. Add the chicken pieces and stir-fry for 2 minutes. Remove with a slotted spoon and set aside. Add the remaining oil and heat until hot. Add all the ingredients, from the small onions to the cauliflower, and stir-fry for 2 minutes, then add the white cabbage and stir-fry for another minute. Deglaze with the sauce and simmer for 1 minute. Add the remaining ingredients and mix briefly. Divide among serving plates, garnish, and serve as a side dish with rice. Note: A Chinese recipe adapted for local Lombok tastes, including kangkung (water spinach) and sambal. Kangkung grows in shallow waters and has relatively long stems. This vegetable is highly sought after on Lombok. The stems are used, unless they are woody. As with spinach, cooking times are very short. Recipes used: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Cucumber pieces, Cantonese sweet and sour pickled: https://www.chefkoch.de/rezepte/3314971492403501/Gurkenstuecke-kantonesisch-suess-sauer-eingelegt.html Mild Pirate Sambal: https://www.chefkoch.de/rezepte/3142611467848019/Piraten-Sambal-bajak-laut-kurang-pedas1.html