Cap Cay with chicken and pak choi in oyster sauce

Ingredients for 2 servings:

• 180 g chicken breast, skinless and boneless, frozen
• 1 tbsp oyster sauce
• 1 egg white, size M
• 1 tbsp, leveled tapioca flour
• 2 Pepper, red, long, mild
• n. B. flowers and leaves
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 1 small spring onion(s), white part only
• 1 m.-sized tomato(s)
• 16 grapes, dark blue, sweet
• 8 leaves of pak choi (from two medium-sized ones)
• 250 g water
• 8 g broth powder (mushroom bouillon, granules)
• 60 g Chinese egg noodles (linguine type)
• 50 g cooking water (from the pasta)
• 1 tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 g Asian shrimp paste (Terasi Udang)
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 4 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

A dish that surprises with fruit, spicy mustard greens, and juicy noodles. Recipe from Bali, Indonesia.

Cut the thawed chicken breast across the grain into approximately 6 mm thin slices (use a bread and sausage slicer if possible). Cut the slices crosswise into thirds. Mix all the marinade ingredients until smooth and marinate the meat until ready to use. Strain shortly before use and drain well. For the garnish, cut the stems off the washed chili peppers in the middle of the fruit. Use a very sharp, small knife to score along the base of the seeds, ensuring the seeds do not detach. Cut the wide sides into thirds lengthwise. Soak in cold water until blossoms form. Reserve the blossoms and leaves, if desired. For the Cap Cay, peel and finely chop the onions, garlic cloves, and ginger. Cut the chili crosswise into thin slices, leaving the seeds and discarding the stem. Cut both ends of the washed carrot and peel them. Grate from the bottom up with a coarse grater. Cut the spring onions into approximately 2 cm long pieces. Remove the stems from the tomatoes, wash, skin, and quarter them lengthwise, discarding the green and white stems and seeds. Halve the quarters lengthwise and crosswise. Wash the grapes and use them whole. Remove the bok choy leaves from the stem, rinse them, trim about 2 cm off the bottom end, and set aside. Bring the water for the noodles to a boil and dissolve the mushroom stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain, setting aside the noodles and stock. Pour the noodle cooking water into a pan and add the bok choy leaves. Cover and steam for 2 minutes, then arrange the mixture among the serving dishes. Mix the noodle cooking water with the remaining sauce ingredients until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the well-drained chicken pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon and keep warm. Add the noodles to the wok and stir-fry over high heat for 2 minutes. Deglaze with half of the sauce, simmer briefly, and then divide between serving plates. Add the remaining sunflower oil and sesame oil to the wok and heat through. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 1 minute. Add the carrot and spring onion, and stir-fry for 2 minutes. Then add the tomatoes and grapes, and stir-fry for another minute. Deglaze with the remaining sauce and simmer briefly. Then stir in the chicken pieces. To serve, pour the finished Cap Cay over the noodles. Garnish with the chili blossoms and, if desired, with flowers and leaves. Enjoy with a cold beer.