Chicken in sweet and sour sauce with mashed potatoes and melon

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 2 tbsp celery leaves
• 1 tbsp sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp oyster sauce
• 1 egg white, size M
• 1 pinch of salt
• 40 g tapioca flour
• 2 large potatoes, floury
• 70 g creamy coconut milk (24% fat)
• 4 g chicken stock powder
• 40 g carrot(s)
• 1 tbsp sunflower oil
• 80 g coconut water
• 2 tbsp Sambal Bangkok ala Siu, (see appendix)
• 1 tbsp rice wine vinegar
• 1 tbsp rice wine vinegar, black, mild
• 1 g chicken broth powder
• 1 tbsp, heaped soy sauce, light
• 1 tbsp sugar
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 3 small onions, red
• 1 medium-sized garlic clove(s)
• 10 g ginger, finely grated
• 1 Pepper, red, long, mild
• 20 g radish(s)
• 4 runner beans
• 15 g peanuts, blanched, unsalted
• 2 tbsp sunflower oil
• 1 ½ liters of frying oil

Instructions

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

The diverse flavors make this menu a delicacy. From China’s Szechuan cuisine.

Wash fresh chicken breast, dry it, and freeze it slightly. Let the frozen food thaw. Cut across the grain into slices about 6 mm thick. Halve the slices lengthwise. Mix the Kecap Tim Ikan and oyster sauce and marinate the chicken in it for 30 minutes. In the meantime, wash the potatoes, peel them, and halve them lengthwise. Halve the halves lengthwise and cut them into thirds crosswise. Boil the pieces in salted water for 20 minutes. Press them into a pulp using a potato ricer (e.g. Spätzleschwob or similar). Cut a 4 cm long piece from a washed carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen food and let it thaw. Freeze any unused food. Heat the sunflower oil in a pan and fry the carrot cubes for 1 minute. Add to the mashed potatoes, add the coconut milk and chicken broth, and mix briefly. Cover and keep warm. Mix the sauce ingredients until smooth. Trim both ends of the onions and garlic cloves, peel them, and chop into small pieces. Wash and peel the fresh ginger. Grate the required amount using a fine grater. Weigh and thaw the frozen goods. Wash the fresh red chili peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash a small white radish, peel it, and cut it crosswise into thin slices. Wash the fresh green beans, trim both ends, and remove any strings. Add to boiling water and blanch for 4 minutes. Then cut diagonally into approximately 2 cm long pieces. Weigh the peanuts. Garnish two serving plates with the corresponding ingredients. Heat the frying oil to 200 degrees. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Crack open an egg, separate the egg white and yolk. Reserve the yolk for another dish. Whisk the egg white with the salt and mix with the tapioca flour to form a batter. Mix the chicken and the marinade into the batter. Drop the batter pieces one at a time into the frying oil (careful not to splash) and fry until light brown. Lift them out of the frying oil with a slotted spoon, drain well, and place in a warm pan and keep warm. Heat the sunflower oil in a wok. Add the first 3 ingredients to the vegetables and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for 2 minutes. Deglaze with the briefly stirred sauce and simmer with the lid on for 2 minutes over reduced heat. Place the mashed potatoes and chicken pieces on serving plates and drizzle with the sauce. Sprinkle with celery leaves, serve immediately and enjoy.