Corn cobs with chicken

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tbsp oyster sauce
• 2 tbsp fish sauce
• 2 tbsp light soy sauce
• 2 tbsp tomato ketchup
• 1 tsp, heaped sugar
• n. B. Salt and pepper, black, freshly ground
• 150 g water
• 1 tsp, heaped stock powder (mushroom bouillon, granules)
• 5 m.-large shiitake mushroom(s), dried
• 120 g baby corn (can)
• 4 small onions, red
• 3 garlic cloves
• 10 g spice lily (aromatic ginger)
• 2 small chili peppers, green
• 1 small spring onion(s)
• 50 g Kailan (Chinese broccoli)
• 3 snake beans, approx. 80 cm
• 4 m.-sized tomatoes
• 4 large kailan leaves
• 30 g bell pepper(s), red
• 1 pepper, red, medium hot
• 20 g carrot(s)
• n. B. flowers and leaves
• Marinade, the rest of it (see above)
• 20 g water (soaking water from the mushrooms)
• 10 g orange juice
• 1 tbsp oyster sauce
• 1 tbsp bean paste, black, hot
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

An unusual, spicy side dish for rice. Recipe from Thailand.

Cut the thawed chicken breast across the grain into approximately 6 mm thick slices, ideally using a bread and sausage slicer. Halve the slices lengthwise and then cut into approximately 10 mm wide strips. Mix all the other ingredients with the meat until smooth and marinate the meat for 1 hour at room temperature. Season with salt and pepper. For the vegetables, bring the water to a boil, dissolve the mushroom stock powder in it, and soak the mushrooms in the stock, covered, for 30 minutes. Then quarter the caps and discard the stalks. Set aside the baby corn, drained well. Peel and finely chop the onions, garlic cloves, and lily of the valley. Wash the remaining vegetables. Cut the chili peppers crosswise into thin slices, leaving the seeds intact but discarding the stalks. Cut the spring onions crosswise into thin slices. Remove the large leaves from the kailan stems. Cut a 1 cm cut off the bottom of the stems. Peel the area from the 3rd leaf down. Separate the thin leaf stalks from the leaf and cut them crosswise into 2 cm long pieces. Reserve 4 of the large leaves for garnishing, cut the rest into strips about 2 cm wide and chop them crosswise. Blanch the stems with the small leaves for 3 minutes and use them for garnishing as desired. Reserve the finely chopped leaves for garnishing. Chop the snake beans crosswise into pieces about 4 cm long. Wash all the garnishing ingredients. Remove the stems from the tomatoes, quarter 2 of them lengthwise, remove the green stem base and cut the quarters into pieces about 4 mm large. Cut off the tops of the other 2, turn them over and cut 4 times vertically leaving a 1.5 cm length. Detach the 8 petals from the fleshy center, bend them open and sprinkle the inside with salt and pepper. Blanch the large kailan leaves for 1 minute, line the serving dish with them and place the tomato blossoms on top. Remove any white parts and seeds from the peppers and chop them like the tomatoes. Cut off the tops of the peppers, cut them lengthwise on one side, open them up, and remove the seeds. Cut them lengthwise into thin strips and chop them like the tomatoes. Chop the peeled carrot like the tomatoes. Reserve the flowers and leaves, if desired. Drain the meat pieces well. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok until smoking point. Add the meat and stir-fry for 1 minute. Remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and sesame oil to the wok and heat until hot. Add the shiitake mushrooms and baby corn and stir-fry for 30 seconds. Add the onions, garlic cloves, lily of the valley, chilies, spring onions, and runner beans and stir-fry for 1 minute. Deglaze with the sauce and simmer for 1 minute, then stir in the meat pieces. Transfer the mixture from the wok to the serving dish. Sprinkle with the chopped kailan leaves and diced vegetables. Garnish with the tomato blossoms and additional blossoms and leaves, if desired. Serve and enjoy.