Chicken breast with noodles, Cap Cay and mung bean sprouts

Ingredients for 2 servings:

• 200 g skinless, boneless chicken breast
• 1 tbsp Sauce (Saus Teriyaki Bawang)
• 1 tsp XO sauce, medium hot
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g spice lily (aromatic ginger)
• 20 g ginger
• 40 g carrot(s)
• 2 snake beans, approx. 75 cm each
• 80 g cauliflower
• 40 g Kailan (Chinese broccoli), the leaves, alternatively spinach or chard leaves
• 20 g mung bean sprouts
• 80 g mung bean sprouts
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles, curly, dried
• Marinade, rest of it
• 50 g cooking water (from the pasta)
• 1 tbsp tomato paste
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 6 tbsp sunflower oil
• n. B. flowers and leaves

Instructions

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

A festive menu with spicy marinated chicken. Recipe from Bali, Indonesia.

Cut the thawed (if frozen) chicken breast across the grain into 6 mm thick slices (best using a bread and sausage slicer). Cut the slices into thirds crosswise. Mix the remaining ingredients with the meat to form a marinade and marinate the meat for 1 hour. Strain, drain well, and pat dry with kitchen paper. For the Cap Cay, trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash, peel, and slice the lily of the valley and ginger crosswise. Cut the top off a carrot about 3 cm long, wash, peel, and slice or slice lengthwise into thin sticks about 3 x 3 mm. Wash the runner beans, trim both ends, and cut crosswise into pieces about 3 cm long. Remove the cauliflower florets, including a 2 cm stem. Chop larger florets lengthwise to the size of your thumbnail, and rinse all of them. Remove the stems from the washed kailan leaves and cut into approximately 2 cm long pieces. Remove and discard the midribs. Halve the leaf halves lengthwise and cut crosswise into 2 cm wide pieces. Sort all the mung bean sprouts, rinse them, and steam them for 1 minute. For the noodles, bring the water to a boil, dissolve the mushroom stock, and add the noodles. Cook al dente according to the package instructions. Strain, reserving the noodles and stock. Mix all the ingredients for the sauce together and set aside. Heat 3 tablespoons of the sunflower oil in a wok until very hot, add the meat pieces, and stir-fry until all the pieces have changed color (maximum 90 seconds). Immediately remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and heat until hot. Add the onions, garlic cloves, lily of the valley, and ginger and stir-fry for 30 seconds. Add the carrot, snake bean, and cauliflower pieces and stir-fry for 2 minutes. Deglaze with the sauce, add the mung bean sprouts, and simmer briefly, then divide between serving plates. Place the chicken pieces on top. Add the noodles to the wok and stir-fry for 30 seconds. Divide between serving plates and top with the remaining sprouts. Garnish with flowers and leaves, if desired, serve, and enjoy.