Exotic chicken breast with longan vegetables and flower rice

Ingredients for 2 servings:

• 250 g lean chicken breast, skin and fat removed
• 3 Pepper, red, long, dried
• 2 tbsp teriyaki sauce
• 2 tsp shrimp flour, pink
• 5 g papaya pulp, pureed
• 1 tsp baking powder
• 1 pinch(s) jalapeño pepper
• 1 tbsp egg white, size M
• n. B. flowers and leaves
• Egg(s), size M (rest of the egg; see above)
• 2 tbsp water
• 2 pinches of chicken stock powder
• 1 tbsp, heaped tapioca flour
• 1 tbsp butter
• 210 g water
• 1 tsp, leveled chicken broth powder
• 80 g Basmati rice, uncooked
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 2 Pepper, red, long, mild to medium hot
• 2 small spring onions
• 4 leaves of pak choi
• 100 g longan fruits
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 60 g broth (from the longan fruits)
• 1 tsp XO sauce
• 1 tbsp teriyaki sauce
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

The XO sauce adds an extraordinarily spicy touch to this dish. A recipe from western China.

Cut the chicken breast (thawed if frozen) across the grain into approximately 7 mm thick slices (use a bread and sausage slicer if possible). Cut the slices into thirds crosswise. Mix all ingredients, from teriyaki sauce to egg white, in a bowl until smooth and marinate the meat for 3 hours at room temperature. Strain and drain well just before use. Use the remaining egg for the flower rice. Cut the dried peppers into approximately 1 cm long pieces and set aside. Reserve flowers and leaves for garnishing, if desired. For the flower rice, mix the remaining egg with 2 tablespoons of water, 2 pinches of chicken stock powder, and the tapioca flour to form a runny batter. Fry in a pan with the butter over moderate heat until pancake-like; there should be no brown spots. Let cool on a cutting board. Bring 210 g of water to a boil and dissolve the level teaspoon of chicken stock powder in it. Add the basmati rice, stirring, and simmer with the lid on over moderate heat for 13 minutes. In the meantime, cut the pancake into pieces approximately 4 x 4 mm in size. After 8 minutes of simmering, stir into the rice and simmer until done. Remove from the heat and let it simmer for 30 minutes without removing the lid. For the longan vegetables, peel and chop the onions, garlic cloves, and ginger. Remove the stem from the washed pepper, cut diagonally into pieces approximately 4 mm wide, and remove the seeds. Cut the washed and trimmed spring onions diagonally into pieces approximately 2 cm long. Keep the firm and soft leaf parts separate. Wash the pak choi leaves, trim off 1 cm from the bottom part, and cut the white part crosswise into 2 cm wide pieces. Quarter the green leaves lengthwise and cut crosswise into pieces approximately 4 cm wide. Add the green parts to the green parts of the spring onion and the white parts to the white parts. Remove the logan fruit from the can, drain well, and halve lengthwise. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the dried pepper pieces and fry until blackened. Add the chicken pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon and keep warm. Add the remaining oil to the wok. Reduce the heat slightly. Add the onions, garlic cloves, and ginger to the wok and stir-fry for 30 seconds. Add the peppers and the white parts and stir-fry for 1 minute. Deglaze with the sauce. Add the green parts and the logan fruit and simmer for 2 minutes, stirring. Add the meat pieces and immediately divide them among the serving dishes with the flower rice, garnish as desired, serve, and enjoy. Enjoy! A cold beer goes well with this. Note: XO sauce is a Hong Kong creation. It’s a special soy sauce flavored with seafood, among other ingredients.