Crispy fried Chinese egg noodles with chicken and Cap Cay in oyster sauce

Ingredients for 2 servings:

• 2 sheets of Chinese egg noodles, dried, approx. 100 g
• 200 g chicken breast, fresh or frozen
• 2 tbsp Soy sauce (Kecap Tim Ikan 2)
• 1 ½ liters of frying oil
• 2 eggs, size M
• 3 tbsp tapioca flour
• n. B. Chicken broth, granulated
• n. B. Pepper, white, from the mill
• n. B. Mace powder
• n. B. Wheat flour type 405
• 1 small carrot(s)
• 2 Pepper, red, long, mild
• 14 green sugar snap peas
• 2 m.-large tomato(s), fully ripe
• 1 small pak choi
• 2 tbsp sunflower oil
• 150 g coconut water, alternatively orange juice
• 2 medium-sized garlic cloves, fresh
• 20 g ginger, fresh or frozen
• 2 small chili peppers, green
• 2 tbsp mushroom powder (shiitake mushroom powder)
• 3 tbsp oyster sauce (saus tiram)
• 2 tbsp soy sauce, light
• 1 tbsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Recipe from Bali, Indonesia. Original title: Tamie Goreng Cap Cay Ayam ala Kuta

Cut the chicken breast into pieces approximately 2 x 3 cm in size. Marinate the pieces with the Kecap Tim Ikan 2 for approximately two hours at room temperature, turning frequently. Strain and dry on kitchen paper. Coat all over with wheat flour. Soak the egg noodles in lukewarm water for one minute, remove and dry on a tea towel. For the pastry coating, mix all ingredients until smooth. Season with chicken stock, pepper, and mace powder. Wash or peel the vegetables. Slice the carrot into approximately 3 mm thick slices. Peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them crosswise. Remove the stems from the bell peppers, wash them, cut them open lengthwise, open them up, remove the seeds, and cut them crosswise into thin strings. Wash the snow peas, trim both ends, and pull the strings off both sides. Halve the pods diagonally. Remove the leaves from the bok choy head and slice the white part crosswise into approximately 2 cm wide pieces. Halve the green part lengthwise. Keep them separate. If you don’t have shiitake mushroom powder for the sauce, but you do have dried mushrooms, cut four mushroom caps into small pieces and discard the tough stems. Using a small cutter (a coffee grinder with a beater, Moulinex, or similar), grind them into coarse flour and use. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash and peel the fresh ginger, cut them into thin slices, and chop them into small pieces. Cut the small green chili crosswise into thin slices, leaving the seeds on, and discarding the stem. Combine all ingredients, from coconut water to soy sauce, and simmer for 10 minutes. Remove from the heat and let cool slightly. Purée until smooth using an immersion blender or a blender. Dissolve the tapioca flour in the rice wine and mix it into the sauce. Heat the frying oil in a wok or deep fryer to 180°C and fry the noodle sheets one at a time until crispy, keeping them mostly white. Drain and transfer to serving plates. Increase the oil temperature in the wok to 200°C. Heat the sunflower oil in a sufficiently large frying pan, add the carrot, peppers, white bok choy pieces, and snow peas, and stir-fry for two minutes, then add the tomatoes and green bok choy pieces and stir-fry for one minute. Deglaze with the sauce and remove from the heat. Cover and keep warm. Dip the chicken pieces one at a time in the batter with two chopsticks and add them to the frying oil. Fry until light brown. Drain and transfer to serving plates. Spread the Cap Cay over the noodles, garnish as desired, and serve warm. Note: URL for Kecap Tim Ikan 2: http://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html Tip: If you use two sieves to form the soaked noodles into a bird’s nest (per noodle sheet) and then use them upside down to form a mountain, you’ll create a breathtaking dish that will make everyone think, “That’s way too much! I’ll never be able to finish that!” But I’ve never seen a plate that wasn’t completely empty at the end.