Colorful chicken à la Dewi Desi

Ingredients for 2 servings:

• 300 g boneless chicken breast, fresh or frozen
• 6 tbsp sunflower oil
• 1 tbsp teriyaki sauce
• 1 tsp wasabi paste
• 2 large potatoes, floury
• 30 g carrot(s)
• 100 g creamy coconut milk (24% fat)
• 2 g vegetable stock powder
• 1 pinch(s) nutmeg, freshly grated
• 4 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger root
• 1 small spring onion(s)
• 30 g carrot(s)
• 6 green runner beans
• 1 pepper, red, long, medium hot
• 60 g cucumber(s) (spicy cucumber pieces à la Hong Kong, see my recipes)
• 80 g mung bean sprouts
• 2 tbsp teriyaki sauce (preferably Saori)
• 30 g tomato juice
• 40 g coconut water
• 1 pinch(s) vegetable stock powder
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp, levelled sugar
• n. B. Celery leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

A dish with mung bean sprouts, mashed potatoes, and spicy teriyaki sauce. Recipe from Lombok, Indonesia.

Cut the chicken into thin strips. Mix the wasabi with the teriyaki sauce and marinate the chicken for 60 minutes. Meanwhile, boil the washed potatoes in their skins in plenty of lightly salted water until tender. Drain, let cool, peel, and cut into walnut-sized pieces. Mash using a potato ricer. Wash and peel the carrot, and cut into small cubes approximately 2 mm wide. Cook the cubes in 2 tablespoons of sunflower oil in a pan for 2 minutes over medium heat. Add the oil to the mashed potatoes. Add the remaining ingredients and mix with the mashed potatoes. Keep warm with the lid on. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, cut them into thin slices, and chop them into small pieces. Wash the spring onions, removing any wilted leaves and roots. Cut the white part diagonally into approximately 6 mm wide pieces. Cut the green part crosswise into approximately 1 cm wide rolls and keep them separate. Wash a small carrot, trim both ends, peel, and slice diagonally into thin sticks approximately 3 x 3 mm thick. Wash the fresh green beans, trim both ends, and remove any strings. Add them to boiling water and blanch for 4 minutes. Then cut diagonally into approximately 2 cm long pieces. Wash the fresh red bell pepper, remove the stem, and cut diagonally into approximately 5 mm wide pieces, leaving the seeds. Remove the cucumber pieces from the jar and let them drain in a sieve. Rinse the mung sprouts, strain, and steam in a sieve over boiling water with the lid on for 3 minutes. Place on one side of 2 serving bowls. Mix the ingredients for the sauce until smooth. Heat 4 tablespoons of sunflower oil in a wok and stir-fry the meat pieces in two batches for 2 minutes each. Remove with a slotted spoon and keep warm. Add the onions and garlic cloves and stir-fry until translucent. Add the remaining ingredients, except the green spring onions, and stir-fry for 2 minutes. Reduce the heat to low and deglaze the wok with the sauce. Simmer for 2 minutes. Remove the vegetables from the wok with a slotted spoon and place them on serving plates. Add the mashed potatoes and the meat pieces. Drizzle the sauce over everything in the wok, garnish, serve, and enjoy. Note: The mashed potatoes can also be made with potato flakes from a packet (e.g., Pfanni). Substitute coconut milk for the milk. Margarine or butter can be omitted. For spicy cucumber pieces à la Hong Kong, see: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html