Chicken with fried rice Szechuan style

Ingredients for 2 servings:

• 300 g chicken breast fillet(s), fresh or frozen
• 110 g fragrant rice
• 200 g coconut water (Asian shop, drinks)
• 10 g butter, unsalted
• 1 pinch of salt
• 2 tbsp soy sauce (Kecap Tim Ikan 2, see appendix)
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see appendix)
• 1 tbsp soy sauce
• 3 medium-sized garlic cloves, fresh
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 stalks Kailan (Chinese broccoli), fresh
• 2 Pepper, red, long, mild
• 80 g soy sprouts
• 3 tbsp sunflower oil
• 2 eggs, size M
• 1 pinch of salt
• 1 pinch(s) black pepper, from the mill
• 3 small chili peppers, green
• 2 tbsp fresh lemon juice
• 2 tbsp oyster sauce
• 40 g orange juice
• 1 tsp, leveled chicken broth
• 3 tbsp rice wine (Arak Masak
• Marinade (see preparation)
• n. B. Flour
• n. B. almond flakes
• e.g. soy sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 46 minutes; Total time approx. 1 hour 16 minutes

A main meal for two people. In Szechuan, it’s a side dish to other dishes for four to six people.

Wash the rice twice and drain well in a sieve. Bring to a boil with the coconut water and a pinch of salt, stir well, and add the butter. Cover and simmer for 12 minutes over low heat, then turn off the heat, fluff up the rice, and let it mature for 30 minutes. In the meantime, thaw the frozen chicken breast fillets, then cut into approximately 2 cm pieces. Freeze fresh produce for a while, then chop them just as finely. For the vegetables, trim the ends of the onions and garlic, peel them, and roughly chop them. Wash the kailan and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaf along the midrib, halving the leaf lengthwise. Cut the leaf stalks crosswise into approximately 4 mm wide rolls. Cut the halved leaves crosswise into approximately 4 cm wide strips. Keep the leaves and stem rolls separate. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and septum, and cut them crosswise into approximately 1 cm wide pieces. Wash the fresh soybean sprouts. Boil them in plenty of water for 6 minutes, then place them in cold water and let them cool. Strain and spread them out on a fresh tea towel to dry. For the sauce, peel and press the garlic cloves. Thinly slice the small green chilies crosswise, leaving the seeds and discarding the stems. Wash a lemon and cut a piece lengthwise from the base of the stem. Deseed the ends and squeeze the juices by hand. Discard the empty ends and the middle part (contains bitter substances). Add the remaining ingredients and mix well. Heat a medium-sized pan with 1 tablespoon of sunflower oil. Crack the eggs and whisk them with a pinch of salt and pepper. Add them to the pan and cook until scrambled. Let them cool, then break up any large pieces. Drain the marinated chicken pieces and dust with a little flour. Reserve the marinade for the sauce. Heat a wok, add the remaining oil, and heat until hot. Add the onions and garlic and fry until translucent. Add the chopped kailan stalks and chili peppers and stir-fry for 1 minute. Add the kailan leaves, stir-fry briefly, then immediately remove from the wok. Add the chicken and stir-fry for 2 minutes over high heat. Mix in the rice and stir-fried vegetables and stir-fry for 2 minutes. Drizzle the sauce over the rice and mix well. Continue frying until the rice is hot, then carefully fold in the scrambled eggs and soybeans. Immediately transfer to serving plates, garnish, and serve hot. Appendix: Kecap Tim Ikan 2 (see appendix): https://www.chefkoch.de/rezepte/3483691519091669/ Milde-dunkle-malzig-wuerzige -Sojasauce-f.html https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html