Kung Bao chicken with fried noodles and Cap Cay

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tbsp soy sauce, light
• 1 tbsp black bean paste, sweet and sour
• 1 tbsp oyster sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 140 g Chinese egg noodles, round (Mi Telur Urai)
• 6 leaves of pak choi
• 2 m.-large tomato(s), oblong
• 2 Pepper, red, long, mild
• 35 g onion(s), red, small
• 40 g carrot(s)
• 40 g bell pepper(s), green
• 30 g bell pepper(s), red
• 1 Pepper, red, long, mild
• 100 g chayote(s) (flat skin; German: prickly cucumber or vegetable pear)
• 60 g white beer radish(s)
• 50 g mung bean sprouts
• 100 g ginger
• 3 medium-sized garlic cloves
• 4 g Asian shrimp paste (Terasi Udang)
• 1 small chili pepper(s), green
• 60 g liquid chicken stock
• 1 tbsp rice wine vinegar, fermented, dark
• 1 tsp sugar, fine
• 1 tbsp umami seasoning (granules), red
• Marinade, the rest of it (see above)
• 1 tbsp black bean paste, sweet and sour
• 1 tbsp soy sauce, dark, sweet (Kecap manis)
• 1 tbsp fish sauce, light
• 1 ½ liters of frying oil
• 4 tbsp sunflower oil
• 2 pepper, red, dried
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

Spicy chicken with crispy noodles and vegetables al dente. Recipe from Bali, Indonesia.

For the meat, cut the thawed chicken breast, ideally using a bread and sausage slicer, across the grain into approximately 6 mm thick slices. Halve the slices lengthwise and then third crosswise. Mix all of the other ingredients with the meat until smooth, then marinate the meat covered for 2 hours at room temperature, stirring occasionally. For the noodles, heat 500 ml of water and soak the egg-wheat noodles in it for 10 minutes, then strain and cover with a small sieve and set aside. To garnish, remove 6 medium-sized leaves from the pak choi, wash and dry them, then place 3 leaves on one side of each of 2 serving bowls. For the tomato blossoms, cut off the top of the washed tomatoes so that they stand up well. While standing, make 4 cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place on the pak choi leaves. Quarter the washed peppers lengthwise, starting at about 2 cm below the stem, and deseed them. Halve the quarters lengthwise and let them bloom in cold water (see photo). Strain the flesh and drain well. Use the remaining marinade for the sauce. For the Cap Cay, peel the onions and roughly chop them lengthwise. Slice the washed and peeled carrot into 3 x 3 x 20 mm sticks. Cut off one segment from each of the washed bell peppers, deseed them, halve them lengthwise, and cut diagonally into strips about 8 mm wide. Halve the washed and stemmed peppers lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces about 1 cm wide. Wash and peel the chayote and beer radish and cut them into sticks about 4 x 4 x 30 mm long. Sort the mung bean sprouts, rinse them, shake them dry, and set them aside (from the rest of the vegetables). For the Cap Cay sauce, cut the washed and peeled ginger into thin slices across the grain and chop finely. Squeeze the peeled garlic cloves and set them aside along with the ginger. Mix all the remaining ingredients together in a small bowl until smooth and set them aside. Mix all the ingredients for the meat sauce together in a bowl and set them aside. Heat the frying oil to 200 degrees Celsius. Deep-fry the noodles in a covered sieve. Remove from the oil several times to check they are crispy but not brown. Remove from the oil and drain well. To serve, remove from the sieve and halve. To stir-fry, heat the sunflower oil in a wok until very hot. Use scissors to cut the peppers crosswise into approximately 1.5 cm wide pieces and add them to the hot oil. Stir-fry until they begin to turn black. Then add the drained chicken pieces and stir-fry for 60 seconds. Remove from the wok with a slotted spoon and drain well into the wok. Keep warm. Heat the sesame oil over slightly reduced heat. Add all the Cap Cay ingredients except the mung bean sprouts and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for a further 30 seconds. Deglaze with the Cap Cay sauce and simmer for 2 minutes over reduced heat. Stir in the mung bean sprouts and immediately divide the mixture from the wok between the serving dishes. Add the meat sauce to the wok and bring to a boil. Add the meat pieces and mix everything well, then immediately divide between the serving dishes. Place the noodles and hot pepper blossoms on top, serve, and enjoy.