Crispy fried Chinese egg noodles with chicken à la Delicio

Ingredients for 2 servings:

• 2 sheets of Chinese egg noodles, dried (approx. 100 g)
• 200 g chicken breast, fresh or frozen
• 1 tbsp Soy sauce Kecap Tim Ikan 2, (see note)
• 200 g shimeji mushrooms
• 4 shiitake mushrooms, dried
• 150 g water
• 3 g chicken broth, granulated
• 1 egg(s), size M
• 1 ½ liters of frying oil, fresh
• 40 g carrot(s)
• 5 small onions, red
• 4 medium-sized garlic cloves
• 1 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 6 sugar snap peas, green fresh
• 2 leaves of pak choi
• 1 leaf of white cabbage
• 10 g spring onion(s), only the green part
• 2 small chili peppers, green
• 2 tbsp sunflower oil
• 120 g chicken broth (from soaking the mushrooms, see preparation)
• 40 g avocado(s) (flesh)
• 1 tsp chicken broth, granulated
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper from the mill
• 2 tbsp celery leaves
• 1 tsp tapioca flour
• 1 tsp tapioca flour
• 100 g coconut water
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see note)
• n. B. Vegetables, finely diced
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 55 minutes

With brown shimeji mushrooms in avocado sauce. Recipe from Bali, Indonesia. Original title: Brown Shimeji Mushrooms with Avocado Sauce.

Cut the chicken breast into bite-sized pieces. Marinate the pieces with the Kecap Tim Ikan at room temperature for about 2 hours, turning frequently. For the shiitake mushrooms, heat the water, dissolve the chicken stock in it, and pour it over the shiitake mushrooms. Soak for 30 minutes. Squeeze the chicken stock out of the mushrooms and set aside. Cut the caps into thumbnail-sized pieces. Discard the tough, hard stems. For the shimeji mushrooms, remove the lower part, the substrate + mycelium. Separate and clean the mushrooms, and trim the long stems, cut them in half, and use them with the caps. Wash or peel the vegetables and fruit. Slice the carrot into approximately 3 mm thick slices. Peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them lengthwise and crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Cut 1 onion into small cubes for garnishing and keep them separate. Remove the stalk from the tomato, peel it, quarter it and remove the seeds. Halve the quarters lengthwise and crosswise. Cut off the top end of the peppers, cut them open lengthwise, open them up and remove the seeds. Cut lengthwise into thin strands. Chop approx. 3 g of the strands crosswise into small cubes for garnishing and add to the diced onions. Cut off both ends of the snow peas, pulling off the strings on both sides. Halve the pods diagonally. Remove the leaves from the pak choi head. Cut the white part crosswise into pieces approx. 1 cm wide. Cut the green part into thirds lengthwise and cut them crosswise into strips approx. 1 cm wide. For white cabbage, use only one unblemished leaf. Remove the central stalk and chop the leaf into pieces approx. 3 x 3 cm. Remove the wilted leaves from the spring onions and cut approximately 1 cm wide rings from the green part. Dice a piece about 6 cm long and add to the diced onions. Thinly slice the small green chilies crosswise, leaving the seeds and discarding the stems. Soak the egg noodles in plenty of water for 1 minute, remove them, and set aside in a bowl. Strain the marinated chicken pieces and let them drain well. Separate the egg, using only the white. Beat it lightly with a pinch of salt until frothy and mix it into the chicken pieces. Cut a section of a fresh lemon lengthwise, about 5 mm to the right and left of the center, and squeeze out the juice. Discard the empty peels and the middle part. For the avocado sauce, halve a small avocado, remove the pit and skin, and scoop out the flesh with a teaspoon. Immediately mix with the lemon juice. Heat the frying oil in a wok or deep fryer to 190 degrees Celsius. Dissolve the tapioca flour in 1 tablespoon of the coconut water. Using a hand blender, finely puree the avocado pieces, the remaining coconut water, and the chicken stock. Season with salt, pepper, and nutmeg. Transfer to a small casserole dish along with the mushrooms and bring to a simmer. After 10 minutes, add the tapioca flour mixture while stirring. Finally, add the celery leaves, stir, and cover to keep warm. Heat the sunflower oil in a medium-sized pan. Add the onion, garlic, and chili pieces and stir-fry for 1 minute. Add the carrots and stir-fry for 1 minute, then add the pepperoni strips and snow peas and stir-fry for another minute before adding the remaining vegetables. Stir-fry for 2 minutes and deglaze with the Cap Cay sauce. Cover and simmer for 3 minutes, then remove from the heat. Deep-fry the egg noodle sheets in batches in hot oil for 20 seconds until crispy, but not brown. Drain and place on serving plates. Add the chicken pieces to the oil in two batches and deep-fry for about 30 seconds until golden brown. Drain and add to the noodles. Sprinkle the Cap Cay solids over the noodles and pour over the sauce. Place the mushrooms, garnish, and serve warm. Note: URL for the Kecap Tim Ikan 2 soy sauce: http://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html URL for the “Sweet and Sour Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html