John Myers
Ingredients
For the marinade:
- 3 tbsp Kecap Tim Ikan
- 1 tsp White sugar
- 1 tsp Chicken broth, Kraft bouillon
- 1 tbsp Rice Wine, (Arak Masak)
- 2 tbsp Sesame oil, light
- 2 tsp Tapioca flour
Also:
- 40 g Diced ginger, fresh or frozen
- 6 small Onions, red
- 4 medium-sized Garlic cloves
- 2 tbsp Sunflower oil
- 1 tbsp Sichuan pepper
For the sauce:
- 4 tbsp Coconut water
- 2 tbsp Teriyaki sauce
- Rest of the marinade, (see preparation)
To garnish:
- N.B. Flowers and leaves
Instructions
- Freeze the fresh chicken breast, allow frozen food to thaw. Cut across the grain into approx. 4 mm thick slices and cut across into approx. 1 cm wide strips. Mix the ingredients for the marinade and marinate the chicken for 2 hours at room temperature. Strain and let the chicken dry on paper towels. Use the rest of the marinade for the sauce.
- In the meantime, wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Cap the onions and garlic cloves at both ends, peel and cut into large pieces.
- Mix the ingredients for the sauce. Heat the sunflower oil in a wok and add the ginger, onion and garlic pieces and stir-fry for 1 minute. Add the chicken and stir-fry for 2 minutes. Remove the mixture with a slotted spoon and distribute it on the serving bowls.
- Put the sauce in the wok together with the Szechuan pepper, bring to the boil and let thicken. Spread the sauce over the pieces of meat, garnish and serve as a side dish.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 28.4gProtein: 6.1gFat: 0.1g
