Chicken breast with Cap Cay alla Ibu Alisa

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 2 tbsp sauce (bulgogi sauce)
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 20 g onion(s), red, small
• 2 medium-sized garlic cloves
• 15 g spice lily (aromatic ginger)
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 30 g cauliflower leaves
• 60 g cauliflower florets
• 8 snow peas, green
• 6 green runner beans
• 2 m.-large tomato(s), oblong
• n. B. flowers and leaves
• Marinade (leftovers, see above)
• 90 g liquid chicken stock
• 1 tsp tamarind syrup
• 2 tsp umami seasoning (red powder)
• 2 tbsp tomato ketchup
• 1 tsp sugar, fine
• 1 tsp, leveled tapioca flour
• 2 tsp rice wine vinegar, dark
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

A side dish composition of the 8 delicacies from Javanese Nonya cuisine.

Cut the thawed chicken breast across the grain into approximately 6 mm thick slices (use a bread and sausage slicer if possible). Cut the slices crosswise into 3 cm wide strips and halve crosswise. Mix the bulgogi sauce with the thawed papaya puree and baking powder in a bowl until smooth and marinate the meat for 1 hour at room temperature. Strain and drain well just before use. For the Cap Cay, peel and roughly chop the onions and garlic cloves. Peel the lily of the valley and ginger, cut into thin slices across the grain, and roughly chop them. Wash the chili pepper and cut crosswise into thin rings. Leave the seeds and discard the stem. Trim both ends of the washed carrot, wash, and peel. Score the carrot 5 to 7 times from the top down, about 3 mm deep, and cut into approximately 4 mm thick slices (flowers). Remove the leaves from the washed cauliflower and cut into bite-sized pieces. Starting at the edge, cut off the required number of florets with approximately 3 cm of stem. Chop larger ones lengthwise. Wash the snow peas, cut off both ends, and pull off the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Cut off both ends of the washed runner beans, pulling off any strings on both sides, and trim them to about 3 cm. To garnish, cut off the tops of the washed tomatoes so they stand upright. While standing upright, 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 inside with salt and pepper and place them on the serving dishes. Wash the flowers and leaves, if desired, and set aside. Strain the meat pieces and let them drain well. Use the marinade for the sauce. Mix all the ingredients for the sauce in a bowl until smooth and set aside. Heat 3 tablespoons of the sunflower oil in a wok until hot. Add the meat and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and sesame oil and let heat through. Add the onions, garlic cloves, lily of the valley, ginger, and chili and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay and stir-fry for 3 minutes. Deglaze with the sauce and simmer over reduced heat for 3 minutes. Divide the finished Cap Cay among the serving bowls, add the meat pieces, and garnish with flowers and leaves, if desired. Serve and enjoy.