Marinated chicken with spicy vegetable scrambled eggs

Ingredients for 2 servings:

• 300 g chicken schnitzel, fresh or frozen
• 4 tbsp sunflower oil
• 1 ½ liters of frying oil
• 2 medium-sized garlic cloves
• 2 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp soy sauce, salty
• 20 g wheat flour type 405
• 40 g tapioca flour
• 60 g coconut water (Asian shop, drinks)
• 1 pinch of salt
• 1 pinch(s) of sugar
• 4 small onions, red
• 3 medium-sized garlic cloves
• 2 small chili peppers, green, fresh or frozen
• 1 Pepper, red, long, mild
• 3 stalks of Kailan (Chinese broccoli)
• 60 g mung bean sprouts, fresh
• 6 tbsp coconut water (Asian shop, drinks)
• 1 tbsp tomato juice
• 1 tbsp chili sauce (spring roll sauce)
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• 1 pinch(s) chicken broth, granulated
• 4 eggs, size M
• 2 pinches chicken broth, granulated
• 2 pinches of black pepper, freshly ground
• n. B. Mung bean sprouts, fresh
• n. B. Almond flakes, white
• n. B. flowers and leaves

Instructions

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

A delicious little winter dish from Cantonese cuisine. Served with rice.

Cut the fresh or thawed chicken cutlets into pieces approximately 3 x 3 cm in size. Cut off both ends of the garlic cloves, peel them, and press them dry with a garlic press. Mix with both soy sauces in a sufficiently large bowl and marinate the meat pieces for 1 hour at room temperature. Meanwhile, mix the ingredients for the batter in a sufficiently large bowl until smooth. Cut off both ends of the onions and garlic cloves, peel them, and cut them into small pieces. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Wash the fresh red chilies, remove the stems, and cut them diagonally into pieces approximately 6 mm wide, leaving the seeds on. Wash the fresh kailan and separate the leaves from the stem. Cut off the woody stem below the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Chop the leaves into small pieces. Keep the leaves and stem rolls separate. Freeze any unused produce. Measure and thaw frozen produce. Rinse the fresh mung bean sprouts in a sieve, shake dry, sort through, and use whole. Crack the eggs into the chicken stock and pepper. Heat 2 tablespoons of sunflower oil in a pan, scramble the egg mixture, and keep to the side. Heat the frying oil in a wok or deep fryer to 180 degrees Celsius. Combine the ingredients for the sauce. Mix the batter thoroughly, dip the meat pieces in the batter in batches, and drop into the frying oil. Fry until light brown and drain on kitchen paper. Heat the remaining sunflower oil in a pan, add the onions, garlic cloves, and kai lan stems, and stir-fry for 2 minutes. Add the peppers and kai lan leaves and stir-fry for 1 minute. Finally, add the mung bean sprouts and scrambled eggs and mix well. Drizzle with the sauce and cover. Heat until warm. Transfer the fried chicken to serving plates, add the colorful scrambled egg mixture, garnish, serve warm, and enjoy.