Mie Goreng Ayam dan Jamur ala Kuta

Ingredients for 2 servings:

• 200 g chicken breast, fresh or frozen
• 30 g soy sauce (Kecap Tim Ikan), see note
• 1 sheet of Chinese egg noodles, dried
• 1 small carrot(s)
• 2 m.-large tomato(s), fully ripe
• 1 pair of Pepper
• 12 green sugar snap peas, alternatively green runner beans
• 150 g shimeji mushrooms
• 1 small pak choi
• 7 tbsp sunflower oil
• n. B. Wheat flour type 405
• e.g. salt and pepper
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak masak)
• 120 g coconut water
• 4 medium-sized shiitake mushrooms, dried
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 pinch(s) chicken stock powder, granulated or salt
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s)
• n. B. Chili pepper(s), green

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Stir-fried Chinese egg noodles with chicken and brown shimeji mushrooms in oyster sauce. Recipe from Bali, Indonesia.

Cut the chicken breast into pieces approximately 2 x 3 cm in size. Marinate the pieces with the Kecap Tim Ikan for approximately two hours at room temperature, turning frequently. Strain and dry on kitchen paper. Wash or peel the vegetables. Slice the carrot into approximately 3 mm thick slices. Peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them crosswise. Remove the stems from the peppers, wash them, cut them lengthwise, open them, remove the seeds, and cut them crosswise into thin strands. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Remove the lower part of the shimeji mushrooms, including the substrate and mycelium. Separate and clean the mushrooms, then trim and halve the long stems and use them. Remove the leaves from the bok choy head and cut the white part crosswise into approximately 2 cm wide pieces. Halve the green part lengthwise. Set aside. Mix the tapioca flour with the rice wine until smooth, then stir in the remaining liquid ingredients for the sauce. For the shiitake mushroom powder, separate the caps from the stems of four medium-sized, dried shitake mushrooms with four cuts all around, chop the caps into small pieces, and discard the stems. Process in a small food processor (Moulinex or similar) until coarsely ground. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Thinly slice the small green chilies crosswise. Leave the seeds in, discarding the stems. Add all the remaining ingredients to the sauce and mix well. Cook the noodles in one liter of salted water for four minutes until al dente, drain, and set aside. Coat the dried chicken pieces in the flour. Heat a medium-sized pan, add 3 tablespoons of the sunflower oil, and heat until hot. Fry the floured pieces of meat until light brown all over, then remove from the pan. Add 2 tablespoons of sunflower oil and the noodles to the pan. Trim the noodles slightly with scissors and fry for five minutes. Remove from the pan. Add the remaining oil, the prepared vegetables, and the mushrooms, except for the green bok choy leaves, to the pan. Stir-fry for four minutes. Add the noodles and meat, mix well, then deglaze with the sauce and add the green bok choy leaves. Cover and simmer for one minute. Mix again and season to taste. Divide the finished dish among serving plates, garnish, and serve warm. Note: URL for Kecap Tim Ikan: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html