John Myers
Contents
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Ingredients
For the marinade:
- 120 g Egg noodles, dried, wide, China, (e.g. Yi Jian)
- 1 medium-sized Ice mushroom, dried, (see note)
- 40 g Peanuts, raw, without skin or shell
- 2 Eggs, size M
- 50 g Mongoose seedlings, fresh
- 1 tbsp Kecap Tim Ikan
- 1 tbsp Sambal Bangkok ala Siu or 2 tbsp Springroll Sauce, China
- 1 tbsp Soy sauce, sweet, (Kecap Manis)
For the sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- Marinade
- 100 g Soaking broth
For soaking:
- 150 g Water, hot
Also:
- Chicken broth, Kraft bouillon
- 5 tbsp Sunflower oil
To garnish:
- Flowers and leaves
- Mongoose seedlings, (see preparation)
Instructions
The chicken breast:
- Freeze the fresh chicken breast a little, let frozen food thaw. Cut across the grain into approx. 1 cm thick slices and halve them lengthways and crossways. Mix the ingredients for the marinade and use them to marinate the chicken pieces.
The pasta:
- Bring 2,250 g of water to the boil and dissolve 5 g of bouillon in it. Cook the broad egg noodles for 5 - 6 minutes until al dente. Strain and soak the ice mushroom in the broth. Drain the pasta well in the colander. Spread out on a fresh tea towel and shorten a little with scissors.
The eggs:
- Beat the eggs and whisk with a pinch of Kraft bouillon. Fry the scrambled eggs with 1 tbsp of the sunflower oil. Chop up larger pieces and have everything ready.
Miscellaneous:
- Weigh out the raw peanuts. Rinse the mung seedlings well and drain them in the sieve. Remove the mushroom from the broth. Keep the broth and gently squeeze the mushroom. Cut off the brown stalk and chop the remaining mushroom into bite-sized pieces. Strain the chicken pieces. Keep the material to be sieved and the marinade.
The sauce:
- Mix 5,100 g of the mushroom broth with the marinade, discard the rest. Add tapioca flour and rice wine and mix until homogeneous.
Stir-frying:
- Heat 2 tablespoons of sunflower oil in a wok and stir-fry the peanuts for 1 minute. Remove with a slotted spoon and add the chicken pieces. Stir in the pan for 1 minute and remove from the wok with a slotted spoon.
Roast meat:
- Add 2 tablespoons of the sunflower oil, the noodles and the peanuts and fry for 2 minutes. Then add the chicken, mushroom and scrambled ice cream, mix in and fry for 1 minute.
Extinguishing:
- Add the sauce and fry until half of the sauce is absorbed. Season the mixture with salt and black pepper. Finally fold in the mung seedlings except for a small remainder.
Serve:
- Spread the fried noodles on the serving plates, garnish and serve warm as a main course.
Annotation:
- The ice mushroom (Indon. Jamur Es) got its name because of its color and it is a white cultivated form that is derived from the frilled mother hen. It has nothing in common with the German ice mushroom, which is one of the gelatinous sting mushrooms, except that both are edible.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
