Fried and seasoned green beans with chicken

Ingredients for 2 servings:

• 150 g water
• 3 g beef broth powder
• 7 small shiitake mushrooms, dried
• 170 g green beans, fresh
• 1 small carrot(s)
• 1 medium-sized potato(s), waxy
• 6 kemiri nuts or macadamia nuts
• 6 small onions, red
• 2 m.-sized garlic cloves, fresh
• 20 g lemongrass, fresh or frozen
• 30 g ginger, fresh or frozen
• 2 Pepper, red, long, mild to medium hot
• 2 small chili peppers, green, or 1 red chili, pitted
• 200 g chicken nuggets, frozen
• 4 tbsp sunflower oil
• 1 pinch(s) mace powder or nutmeg, freshly grated
• 1 pinch(s) black pepper from the mill
• 1 tbsp brown sugar
• 1 tbsp soy sauce, sweet
• Salt
• n. B. Beef broth powder to taste
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Recipe from Java, Indonesia. Original title: Sambal goreng buncis dengan ayam.

Bring the water to a boil, dissolve the beef broth in it, and pour it over the shiitake mushrooms. Let it steep for about 45 minutes. Squeeze the water out of the mushrooms and set aside the broth. Cut the mushroom caps into thin strips. Discard the tough stems. Wash and trim the green beans and cut into pieces about 4 cm long. Trim both ends of the carrot, peel it, and cut into sticks about 8 x 8 x 40 mm in size. Cook the potatoes the day before and store them unpeeled in the refrigerator overnight. Peel the potatoes, halve them lengthwise, and cut each half into thirds lengthwise and crosswise. Split the kemiri nuts lengthwise and halve each half lengthwise and crosswise. Discard any old, rancid, or moldy nuts. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Weigh and thaw the frozen goods. Cut these crosswise into thin slices. Wash the fresh ginger, peel it, halve it lengthwise, and cut it into thin slices. Weigh and thaw the frozen goods. Remove the stems from the peppers, wash them, halve them lengthwise, remove the seeds, and cut them crosswise into thin strips. Wash the small green chilies and cut them crosswise into thin strips. Discard the stems, leaving the seeds. Thaw the nuggets, fry them in oil until golden brown on both sides, and set aside. Reserve the oil in the pan. Bring half a liter of water to a boil, dissolve a teaspoon of salt in it, add the carrots and green beans, and simmer for 4 minutes. Strain and rinse with cold water. Fry the kemiri nuts, onions, garlic cloves, hot pepper and chili threads, and lemongrass stalks in the pan until the onions are translucent. Add the bean, carrot, and potato pieces and stir-fry for 2 minutes. Deglaze with the mushroom liquid and stir in the spices. Add the mushroom pieces and ginger. Cover and simmer for 2 minutes. Mix the chicken pieces into the sambal and let it simmer for 2 minutes. Divide the sambal among serving plates, garnish, and serve warm.