John Myers
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Cap Cay with Chicken and Kangkung
The perfect cap cay with chicken and kangkung recipe with a picture and simple step-by-step instructions.
The sauce:
- 2 tbsp Kecap Tim Ikan, (see attachment)
- 2 Onions, red
- 2 Cloves of garlic, fresh
- 10 g Diced ginger, fresh or frozen
- 50 g Carrots
- 40 g Cauliflower florets
- 2 leaf White cabbage
- 160 g Kangkung, alternatively Swiss chard or spinach leaves, fresh
- 6 tbsp Coconut water
- 1 tsp Oyster sauce, (Saus Tiram)
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine (Arak Masak)
- 1 tbsp Sesame oil, light
Also:
- 3 tbsp Sunflower oil
To garnish:
- 4 tbsp Cucumber pieces, Cantonese sweet and sour pickled, (see appendix)
- 2 tbsp Mild pirate sambal, (see appendix)
- Cut the chicken breast across the grain into approx. 1 cm thick slices. Then chop these into approx. 2 cm pieces and marinate with Kecap Tim Ikan for 15 minutes at room temperature.
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the cauliflower, remove the stalk and cut into small florets. Rinse these off again.
- Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm. Wash the kangkung, remove the wooden handle parts, cut the delicate handles into pieces approx. 4 cm long. Use the leaves whole. Do the same for spinach, for Swiss chard, roughly chop the leaves.
- Blanch the kangkung (spinach or chard) in boiling, lightly salted water for 1 minute. Mix the ingredients for the sauce homogeneously.
- Heat 2 tablespoons of the sunflower oil in a wok. Add the chicken pieces and stir-fry for 2 minutes. Take out with a slotted spoon and set aside. Add the rest of the oil and let it get hot.
- Add all the ingredients from onions to cauliflower and stir-fry for 2 minutes, then add the cabbage and stir-fry for another minute. Deglaze with the sauce and simmer for 1 minute. Add the remaining ingredients, mix briefly, distribute on the serving plates, garnish and serve as a side dish.
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