Clear broth with kailan and chicken

Ingredients for 2 servings:

• 150 g chicken breast, without skin and bones
• 8 g papaya pulp, pureed, frozen
• 1 tbsp fish sauce, light
• 1 tsp, leveled baking powder
• 180 g Kailan (Chinese broccoli)
• 300 g water
• 6 g chicken stock powder
• 1 small chili pepper(s), green
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A fortifying side dish from the eastern regions of China.

For the meat, cut the thawed (if frozen) chicken breast across the grain into 7 mm thick slices (best using a bread and sausage slicer). Halve the slices lengthwise and crosswise. Mix the papaya puree, fish sauce, and baking powder until smooth and marinate the chicken pieces for about 30 minutes. Rinse the kailan and shake dry. Cut 2 cm off the bottom of the stem. Separate the leaves and their stems at the stem. Cut the stems at the beginning of the leaves and cut them to about 3 cm. Remove the midrib of the leaves. Peel the stems from the second leaf (from the bottom) and cut into 2 cm long pieces. Halve the leaf halves lengthwise and cut crosswise into about 4 cm wide pieces. For the broth, bring the water to a boil, dissolve the chicken broth powder in it, and add the washed chili pepper whole. Simmer the stems and stalks in the broth for 10 minutes. Steam the leaves in a covered sieve for 4 minutes, then arrange them in serving bowls. Add the stems and stalks. Keep the broth warm. Strain the chicken pieces and drain well. Heat the sunflower and sesame oils in a wok until very hot. Add the chicken pieces and stir-fry until they turn white. Immediately divide the chicken pieces into serving bowls with the oil, add the broth, garnish as desired, serve, and enjoy.