Ifumie Goreng Ayam Meriah

Ingredients for 2 servings:

• 250 g chicken breast, fresh or frozen
• 100 g Chinese egg noodles, curly, dried
• 6 small onions, red
• ½ m.-sized carrot(s)
• 1 small cauliflower
• 2 heads of pak choi
• 8 green runner beans
• 2 Pepper, red, long, mild
• 2 m.-large tomato(s), fully ripe
• 150 g Shimeji mushrooms, brown
• 3 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 1 tbsp orange juice
• 200 g coconut water from the can
• 2 g chicken broth, granulated
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 2 medium-sized garlic cloves, fresh
• 2 small chili peppers, green
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp, leveled tapioca flour
• 1 tbsp sesame oil
• 3 tbsp sunflower oil
• 1 ½ liters of frying oil, fresh
• n. B. Wheat flour type 405
• n. B. Salt and pepper, black, from the mill
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 1 hour 15 minutes

crispy noodles with Cap Cay, chicken breast and shimeji mushrooms

Freeze the fresh chicken breast, let the frozen product thaw. Cut across the grain into approximately 8 mm thick slices and cut the slices into pieces approximately 2 x 3 cm in size. Mix the ingredients for the marinade and marinate the chicken pieces in the covered container in the refrigerator for 2 days. Mix twice a day. Weigh the noodles and soak them in lukewarm water for 1 minute. Strain and set aside in a sieve. Trim both ends of the onions, peel them, and roughly chop them. Wash the carrot, trim both ends, peel them, and slice diagonally into approximately 3 mm thick slices. Wash the cauliflower, trim off the stalk, trim the bottom end, peel the stalk, and cut crosswise into thin slices. Separate the florets, cut into bite-sized pieces, and rinse again. Remove the leaves from the pak choi, cut the white part crosswise into approximately 2 cm wide pieces, and halve the green part lengthwise. Keep them separate. Trim the fresh green beans at both ends, remove the strings, and cut the beans diagonally into approximately 4 cm long pieces. Remove the stems from the bell peppers, wash them, halve them lengthwise, remove the seeds, and cut them crosswise into thin strings. Wash, remove the stems, peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them crosswise. Remove the lower part of the shimeji mushrooms, comprising the substrate and mycelium. Separate and clean the mushrooms, trim the long stems, halve them, and use them. Peel the garlic and press them through a garlic press. Wash the small green chilies and slice them crosswise into thin strips. Leave the seeds and discard the stems. Heat the coconut water and dissolve the chicken stock in it. Add the oyster sauce and soy sauce and mix until smooth. Mix the tapioca flour with the rice wine until smooth and add to the sauce. Finally, stir in the chili strips, pressed garlic, and sesame oil. Drain the marinated chicken breast pieces, dry them slightly on kitchen paper, and then coat them with the wheat flour. Heat the frying oil in a wok or deep fryer to 210 degrees Celsius. Meanwhile, heat a medium-sized pan with the sunflower oil, add the roughly chopped onions, and fry until translucent. Add the carrot slices, cauliflower, and white bok choy pieces, and stir-fry for 2 minutes. Add the green beans and stir-fry for 1 minute. Add the pepper threads and stir briefly, then add the tomato pieces and stir briefly. Add the mushrooms, stir-fry, and deglaze with the sauce. Stir until the tapioca flour has thickened, then add the green bok choy leaves and simmer with the lid on for 1 minute. Remove from the heat, stir in the bok choy leaves, season the sauce with salt and pepper, and keep warm. Loosen the soft noodles and trim them slightly with scissors. Place them in a sieve in the hot oil and fry for 10 seconds until crispy. Arrange on serving plates. Fry the floured meat pieces in batches until light brown and add to the cap cay. Spoon the cap cay solids over the noodles, pour in the sauce, and serve immediately while warm.