Chicken breast with pineapple, papaya and fried rice

Ingredients for 2 servings:

• 250 g chicken breast
• 1 ½ liters of frying oil
• 1 tbsp oyster sauce
• 1 tbsp Sambal Bangkok ala Siu, see instructions
• 60 g long grain rice
• 110 g water
• 2 g chicken broth powder
• 1 tsp Szechuan pepper, coarsely ground
• 1 tsp, heaped turmeric powder
• 4 small onions, red
• 3 medium-sized garlic cloves
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• 10 g ginger
• 80 g pineapple pieces, fresh or canned
• 50 g mung bean sprouts
• 2 tbsp sunflower oil
• 3 tbsp, heaped rice flour
• 1 tbsp, heaped tapioca flour
• 3 tbsp rice wine (Arak Masak)
• 1 tbsp oyster sauce
• 60 g pineapple juice
• 2 tsp sugar
• 2 tbsp rice wine vinegar
• 1 tbsp oyster sauce
• 4 tbsp orange juice
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 tsp sesame seeds, 8 small papaya balls, 1 pinch of coconut threads
• e.g. frisée lettuce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

A spicy, sweet and spicy dish from the cuisine of the South, China.

Freeze the fresh chicken breast slightly, let the frozen product thaw slightly. Cut across the grain into slices about 1 cm thick. Cut these into strips about 2 cm wide and halve these lengthwise. Mix the ingredients for the marinade and marinate the chicken with it. Wash and strain the rice, bring to a boil with the water and the remaining ingredients, and stir well. Reduce the heat to low and simmer with the lid on for 12 minutes. Remove from the heat and let it mature for 30 minutes without removing the lid. Prepare the ingredients for the garnish according to the photo or your own ideas and arrange them on the serving dishes. For the vegetables, detach the ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, detach the ends of both ends, peel them, and use a corrugated slicer to slice them about 3 mm thick. Remove the stems from the red chili pepper, wash it, halve it lengthwise, remove the seeds and septa, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the small green chili, cut it crosswise into thin rings, leaving the seeds and discarding the stems. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh the frozen goods and thaw them. Peel the fresh pineapple and cut it crosswise into approximately 1 cm thick slices. Remove the center core from the slices and chop them into pieces about the size of a hazelnut. For the juice, add approximately 120 g to the juicer. Rinse the mung sprouts thoroughly in a sieve and shake dry. For the batter, combine the two flours and stir the oyster sauce into the rice wine until smooth. Add the liquid mixture to the flours and stir to form a smooth batter. Combine the sauce ingredients. Strain the chicken pieces in a coarse sieve. Stir the remaining marinade into the sauce. Mix the chicken pieces into the batter. Heat the frying oil to 180 degrees Celsius. Heat a wok and add the sunflower and sesame oil, and heat until hot. Add all ingredients, from the chopped onions to the ginger, and stir-fry for 2 minutes. Add the pineapple pieces and stir-fry for 2 minutes. Deglaze with the sauce. Turn off the heat and cover to keep warm. Serve the rice in two portions over the frisée lettuce, drizzle with some of the sauce, and garnish with coconut strands. Cut balls out of a papaya. Add the chicken pieces in small portions to the hot frying oil and fry until light brown. Arrange on the warmed serving plates, add the vegetables with a slotted spoon, garnish, serve warm with the sauce in a separate jug, and enjoy. Appendix: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html