Chicken with mushrooms and almonds

Ingredients for 2 servings:

• 250 g chicken breast, fresh or frozen
• 2 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 1 tbsp soy sauce, light
• 2 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 150 g Shimeji mushrooms, white-capped
• 10 g butter, unsalted
• 2 tbsp sherry, dry
• 1 pinch(s) chicken stock powder (strong bouillon)
• 1 pinch of ground Szechuan pepper
• 1 pinch(s) mace powder, alternatively freshly grated nutmeg
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp sour cream
• 6 stalks of Chinese flower cabbage, 4 of them with flowers
• 1 tbsp cashew nuts, coarsely ground
• 1 tbsp extra virgin olive oil
• 1 tbsp Madeira
• 4 tbsp orange juice
• 1 tsp oyster sauce (saus tiram)
• 2 servings of mashed potatoes (Balinese mashed potatoes ala Dewi Desi), see appendix
• n. B. Flour for dusting
• 1 ½ liters peanut oil, fresh, for frying
• 2 tbsp almonds, peeled
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Served with Chinese flower cabbage and Balinese mashed potatoes. Recipe from Bali, Indonesia.

Freeze the fresh, boneless chicken breast slightly, let the frozen product thaw slightly. Cut slices about 1 cm thick across the grain and cut these into strips about 1 cm wide. Halve longer strips crosswise. Mix the marinade ingredients and marinate the chicken pieces for 2 hours at room temperature. Drain in a coarse sieve for 30 minutes. In the meantime, make the mashed potatoes according to the recipe. Wash the cauliflower. Remove the leaves directly from the main stem. Separate the stems from the leaves at the beginning and halve the leaves lengthwise and crosswise. Cut the stems crosswise into thin rolls and freeze. Blanch the stems with the flowers for 1 minute and use for garnishing. For the shimeji mushrooms, remove the lower part, substrate and mycelium. Separate the mushrooms, cleaning with a brush if necessary. Trim the long stems, halve them, and use them with the caps. Fry in the butter for 3-4 minutes, then deglaze with the sherry. Add the remaining ingredients, mix, and keep warm. Heat the frying oil in a deep fryer or wok to 170 degrees Celsius. Coat the meat pieces in flour and fry in two batches until light brown. For the cauliflower vegetables, put all the liquid ingredients in a saucepan and heat. Add the leaves and stir until wilted. Add the cashew nuts and mix. Arrange the mashed potatoes in the center of the serving bowls. To the left, place the cauliflower with its flowers. To the right, add the mushrooms and surround them with almonds. Spoon the chicken over the mushrooms. Garnish with the flowers and leaves and serve warm. Note: Light soy sauce means that this soy sauce is not as salty. Attachment: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Balinese mashed potatoes ala Dewi Desi: https://www.chefkoch.de/rezepte/3755371571384373/Balinesisches-Kartoffelpueree-ala-Dewi-Desi.html