Fried egg noodles with chicken and mushrooms – Mi Goreng dengan Ayam dan Jamur

Ingredients for 2 servings:

• 160 g chicken breast, skinless and boneless
• 1 tbsp XO sauce
• 1 tsp, leveled baking powder
• 1 tbsp egg white
• 500 g water
• 12 g broth powder (mushroom bouillon, granules)
• 4 shiitake mushrooms, dried
• 5 small onions, red
• 2 medium-sized garlic cloves
• 5 g ginger
• 2 m.-large tomato(s)
• 20 g carrot(s)
• 140 g Chinese egg noodles (ribbon noodles), dried
• e.g. water (soaking water from the mushrooms)
• 12 broccoli florets
• 4 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong, see appendix)
• 60 g cooking water (from the pasta)
• 1 tbsp XO sauce
• 1 tbsp tomato paste
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 5 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

A dish from modern Balinese cuisine, Indonesia.

Cut the chicken breast (thawed if frozen) across the grain into approximately 7 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then thirds crosswise. Mix all ingredients, from XO sauce to egg white, in a bowl until smooth and marinate the meat at room temperature until ready to use. Strain and drain well shortly before use. For the mushrooms, bring the water to a boil, dissolve the mushroom stock powder in it, and pour the stock over the shiitake mushrooms. Let it soak for 25 minutes. Then gently press the mushrooms. Cut the caps into thumbnail-sized pieces and discard the tough stems. Set aside the soaking stock and mushroom pieces. For the Cap Cay, peel and finely chop the onions, garlic cloves, and ginger. Peel the washed and stemmed tomatoes, quarter them lengthwise, and remove the green and white stems and seeds. Cut the quarters crosswise into thirds. Wash, peel, and grate a carrot medium-finely. Add the egg noodles to the boiling soaking broth and cook al dente according to the package instructions. Strain and set aside the broth. Fry the noodles in a 20cm pan with 3 tablespoons of sunflower oil until light brown on both sides. Cut off the broccoli florets, leaving about 3 cm of stem, rinse, and blanch in the noodle broth for 2 minutes. Remove the spicy cucumber pieces from the jar and drain well. Mix all the ingredients for the sauce in a bowl until smooth and set aside. Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the well-drained chicken pieces and stir-fry for 1 minute. Immediately remove the mixture from the wok with a slotted spoon, drain into the wok, and keep warm. Add the remaining sunflower oil to the wok and heat strongly. Add the onions, garlic cloves, and ginger and stir-fry for 1 minute. Then add the mushrooms, tomatoes, and carrots and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Add the chicken pieces and sesame oil and mix. To serve, cut the noodle flatbread in half crosswise and place it in serving bowls. Add the stir-fry mixture. Garnish with broccoli and cucumber pieces, serve, and enjoy. For more information on spicy cucumber pieces à la Hong Kong, see: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html