Dada Ayam asam manis ala Nuryati

Ingredients for 2 servings:

• 400 g chicken breast
• 1 liter peanut oil, refined
• 3 small red chili peppers
• 20 g ginger, fresh or frozen
• 4 tbsp kebab manis
• 1 tbsp soy sauce, light
• 1 m.-sized eggs
• 1 tsp, levelled sugar
• 1 tsp, leveled chicken broth, instant
• 40 g guava juice
• 1 pinch(s) pepper, white
• 70 g tapioca flour
• 40 g coconut flour
• 1 tsp baking powder
• ½ m.-sized carrot(s)
• 1 pepper, red, long, (cabe besar merah)
• 8 green runner beans
• 1 small head of broccoli
• 2 leaves of white cabbage
• 3 tbsp peanut oil
• 3 tbsp tamarind syrup
• 1 tbsp lemon juice
• 1 tbsp sugar
• 4 g instant chicken broth
• 100 g guava juice
• 1 tbsp marinade, strained
• n. B. Salt and pepper to taste
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 10 g butter, unsalted, melted
• e.g. Mango(s), sliced
• e.g. rice with carrot threads
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Pieces of chicken breast coated in coconut batter, deep-fried with a sweet and sour vegetable side dish. Recipe from Bali, Indonesia.

For the marinade, wash the small red chilies, slice lengthwise, remove the seeds, and cut crosswise into thin strips. Discard the stem and seeds. Place in a sufficiently large bowl. Wash and peel the ginger. Finely grate the appropriate amount and add to the chili strips. Add the remaining marinade ingredients and mix well. Cut the chicken breast across the grain into slices about 3 cm thick. Flatten these with a meat tenderizer to a thickness of 1 cm. Add the chicken slices to the marinade and mix well. Marinate for about 2 hours at room temperature. Strain the chicken slices and allow to drain well. Set the marinade aside. Dry the chicken slices with kitchen paper. Wash the sambal vegetables and peel if desired. Grate the carrots into slices about 3 mm thick. Remove the seeds and bright red membranes from the peppers, then cut lengthwise into 1 cm wide strips and then diagonally into about 2 cm wide pieces. Cut off both ends of the fresh green beans, remove the strings, and cut diagonally into approximately 4 cm wide pieces. Cut off the bottom of the broccoli stalks and then peel them. Cut out the large florets lengthwise and chop them into bite-sized pieces. Peel the stalks again if necessary and set aside. Use only flawless leaves of the white cabbage. Only use the middle rib if it doesn’t taste bitter. Cut into pieces approximately 4 x 2 cm in size. To make the thickening, mix the tapioca flour with the rice wine and the melted butter. Add the mixture and thin the sauce slightly; the asam manis sauce should have a slightly creamy texture but not be thickened. Stop adding it once it has thickened. Season with salt and pepper and set aside. Mix the ingredients for the batter into a smooth batter. It should be neither too runny nor too thick. Heat a wok, add the oil, and let it heat up. Dip the chicken pieces into the batter and drop them one at a time into the hot frying oil. Cook until golden brown on both sides. Remove one at a time, drain the oil, and keep warm. For the sambal, heat a medium-sized pan, add the peanut oil, and heat until hot. Add all ingredients and stir-fry for 3 minutes. Deglaze with about half of the asam manis sauce. Divide the vegetables among the serving plates and add the chicken pieces. Garnish with sliced ​​mango and cooked rice, and serve warm with the remaining sauce in a jug.