Chicken with mushrooms and vegetables in spicy sauce

Ingredients for 2 servings:

• 250 g chicken breast
• 3 tbsp flour for dusting
• 2 tbsp fish sauce (Saus Tim Ikan)
• 1 tbsp fish sauce, light
• 2 tbsp oyster sauce
• 3 tbsp sauce (sweet and sour hot sauce, Thai style No. 4), in my recipes
• 4 medium-sized garlic cloves, fresh
• 150 g mushrooms (shimeji mushrooms), white
• 50 g cauliflower florets
• 50 g carrot(s)
• 3 leaves of cauliflower
• 5 leaves of pak choi
• 4 tbsp peanut oil, refined
• 1 tbsp sesame oil
• 120 g guava juice
• 2 tbsp oyster sauce
• 1 tbsp plum sauce
• 1 tbsp fish sauce (Saus Tim Ikan)
• 1 tsp cornstarch
• 1 tsp instant chicken broth
• 1 small red chili pepper(s)
• 1 pinch of sugar
• 6 medium-sized garlic cloves
• e.g. instant chicken broth
• n. B. Marinade, strained
• 1 tbsp celery leaves, fresh
• e.g. lamb’s lettuce
• n. B. flowers and leaves
• n. B. Tomato peppers, red, diced

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

Ayam ca jamur khas ‘Dapoer Sriwidi’ – a recipe from Bandung, Java, Indonesia.

Mix the liquid ingredients for the marinade with the crushed garlic. Cut the chicken into thin, bite-sized pieces, mix with the marinade, and marinate overnight in the refrigerator. Strain the marinade and set aside for the sauce. Dry the marinated chicken pieces and coat them in flour shortly before frying. Cut the vegetables into bite-sized pieces and blanch each type separately. Clean the mushrooms, trim the long stems, and use them. Leave the mushrooms raw. Deseed the small red chili and slice crosswise into thin strands. To thicken the sauce, mix the cornstarch with 4 tablespoons of the guava juice. Make the sauce with all the remaining ingredients. Deseed the small red chili and slice crosswise into thin strands, and add the crushed garlic. Place everything in a saucepan and bring to a boil. Add the mixed cornstarch a tablespoon at a time, stirring constantly. Stop immediately when the sauce becomes slightly creamy. Season the sauce, remove from the heat, and set aside. Stir-fry the meat pieces with 2 tablespoons of the peanut oil for 2 minutes, add the sesame oil, and mix well. Remove the meat pieces from the pan without any oil. Add the remaining oil and heat. While stirring continuously, add the carrots, then the vegetables, and finally the mushrooms to the pan. Stir-fry for 1 minute, then deglaze with the sauce. Add the chicken pieces. Turn off the heat. Simmer for 1 minute while stirring. Transfer to a garnished serving dish and serve immediately. In Indonesia, this dish is served with white rice.