Crispy noodles with Cap Cay and chicken

Ingredients for 2 servings:

• 200 g chicken breast fillet(s), fresh or frozen
• 100 g dumplings (chicken meat balls, bakso ayam, frozen)
• 2 sheets of Chinese curly egg noodles
• 1 ½ liters of frying oil, fresh
• 4 tbsp sunflower oil
• 60 g carrot(s)
• 60 g cauliflower, fresh
• 2 small pak choi
• 4 small onions, red
• 2 medium-sized garlic cloves
• 150 g water
• 2 tbsp orange juice
• 1 tsp chicken broth, granulated
• 2 tbsp rice wine (Mirin, alternatively Arak Masak)
• 1 tsp tapioca flour
• 1 small red chili pepper(s)
• 2 tbsp soy sauce, sweet
• 1 tbsp soy sauce, light
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Tamie Goreng Ayam ala Taman Griya, recipe from Lombok, Indonesia.

Dissolve the tapioca flour in the rice wine. Mix all the ingredients for the sauce and set aside. Chop the onions and garlic into small pieces. Wash the remaining vegetables and chop them into bite-sized pieces. Cut the chicken breast into approximately 1 cm pieces, defrost the bakso balls and quarter them. Wash the small, red chili for the optional sambal and slice it crosswise into thin rings. Add it to the soy sauce mixed in a small bowl. Heat the frying oil to 180°C. Meanwhile, sear the bakso and meat in a pan with 2 tablespoons of the sunflower oil. Remove from the pan. For the Cap Cay, fry the onions and garlic in the remaining oil until translucent. Add the remaining vegetables and stir-fry for 4 minutes. Add the bakso and meat mixture and stir-fry for one minute. Deglaze with the sauce and continue stirring until the sauce has thickened. Place the noodle sheets in 180°C hot oil and fry for 10 seconds, briefly submerging the sheets with a slotted spoon. Since the noodles are dry, there’s little risk of splashing. Transfer the sheets to serving plates, pour the Cap Cay from the wok over the noodles using a slotted spoon, and pour the sauce over the noodles (not over them). Serve with the sambal, if desired. Garnish and serve warm.