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Chicken Breast with Pineapple, Papaya and Fried Rice

5 from 7 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 147 kcal

Ingredients
 

For the marinade:

  • 1,5 liter Frying oil
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Sambal Bangkok ala Siu

For the rice:

  • 60 g Long grain rice, dry
  • 110 g Water
  • 2 g Chicken broth, Kraft bouillon
  • 1 tsp Sichuan pepper, coarsely ground
  • 1 tsp Turmeric powder

For the vegetables:

  • 4 small Onions, red
  • 3 medium-sized Cloves of garlic, fresh
  • 40 g Carrot
  • 1 Hot peppers, red, long, mild
  • 2 small Chillies, green
  • 10 g Ginger, fresh or frozen
  • 80 g Pineapple, in pieces, fresh or canned
  • 50 g Mongoose seedlings
  • 2 tbsp Sunflower oil

For the batter:

  • 3 Tbsp (heaped) Rice flour
  • 1 Tbsp (heaped) Tapioca flour
  • 3 tbsp Rice Wine, (Arak Masak)
  • 1 tbsp Oyster sauce, (Saus Tiram)

For the sauce:

  • 1 tbsp 60
  • 2 tsp Sugar, fine, white
  • 2 tbsp Rice wine vinegar, clear, mild
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 4 tbsp Orange juice
  • 1 tsp (heaped) Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)

To garnish:

  • 8 small Papaya balls
  • 1 tsp Sesame seeds, white
  • 1 pinch Coconut threads
  • Frisée salad leaves

Instructions
 

  • Freeze the fresh chicken breast a little, let frozen food thaw. Cut across the grain into approx. 1 cm thick slices. Cut these into approx. 2 cm wide strips and cut them in half lengthways. Mix the ingredients for the marinade and use them to marinate the chicken.
  • Wash the rice, strain, bring to the boil with the water and the remaining ingredients and stir well. Simmer for 12 minutes with the lid on at a greatly reduced heat. Remove from heat and let ripen for 30 minutes without opening the lid.
  • Prepare the ingredients for the garnish according to the photo or your own ideas and apply them to the serving bowls.

For the vegetables:

  • For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Remove the stems from the red pepper, wash and halve lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut across into thin rings, leave the grains and discard the stalks.
  • Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Peel the fresh pineapple and cut across into approx. 1 cm thick slices. Remove the middle stalk from the slices and cut into hazelnut-sized pieces. For the juice put approx. 120 g in the juicer. Rinse the mung seedlings well in a sieve and shake dry.

For the batter:

  • For the batter, mix the two flours and stir the oyster sauce in the rice wine until homogeneous. Add the liquid mixture to the flours and stir to form a smooth dough.
  • Mix the ingredients for the sauce. Strain the chicken pieces in a coarse sieve. Stir the rest of the marinade into the sauce. Mix the chicken pieces into the batter. Heat the frying oil to 180 degrees.
  • Heat a wok and add the sunflower oil and let it get hot. Add all ingredients from onions to ginger and stir-fry for 2 minutes. Add the pineapple pieces and stir-fry for 2 minutes. Deglaze with the sauce. Switch off the heat supply and keep warm with the lid.
  • Put the rice in 2 portions over the frisée salad, drizzle with some of the sauce and garnish with coconut threads. Cut the balls out of a papaya.
  • Put the chicken pieces in small portions in the hot frying oil and fry until light brown. Spread on the warmed serving platters, add the vegetables with a slotted spoon, garnish, serve warm with the sauce in the extra pot and enjoy.

Attachment:

  • Sambal Bangkok ala Siu: Sambal Bangkok ala Siu

Nutrition

Serving: 100gCalories: 147kcalCarbohydrates: 32gProtein: 3.1gFat: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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