Phoenix and Dragon à la Sriwidi

Ingredients for 2 servings:

• 12 prawns, raw, peeled, 12 – 14 cm from head to tail, frozen
• 1 boneless, skinless chicken breast, fresh or frozen
• 2 tbsp sauce (Kecap Tim Ikan), see description
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp, heaped tapioca flour
• 4 small onions, red
• 3 medium-sized garlic cloves
• 10 g ginger, fresh or frozen
• 1 small chili pepper(s), green
• 1 small carrot(s)
• 10 green beans, frozen
• 1 Pepper, red, long, mild
• 1 small broccoli
• 6 tbsp sunflower oil
• 4 tbsp tomato juice
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp coconut water
• 2 pinches of white sesame seeds

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Chicken with shrimp and vegetables in oyster sauce. Recipe from Bali, Indonesia.

Thaw the shrimp. Freeze the fresh chicken breast slightly, let the frozen ones thaw. Cut across the grain into approximately 1 cm thick slices. Shred these into 1 cm wide strips. Cut longer strips in half crosswise. Mix the marinade ingredients in a sufficiently large bowl and stir in the chicken pieces. Marinate for approximately 30 minutes. In the meantime, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, cut them into thin slices, and chop them into small pieces. Weigh the frozen products and thaw them. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on, and discarding the stem. Wash the carrot, trim both ends, peel, and slice them into approximately 3 mm thick slices using a corrugated slicer. Wash the green beans, trim both ends, and chop them diagonally into approximately 2 cm wide pieces. Wash the fresh, red bell pepper, remove the stem, and cut diagonally into approximately 5 mm wide pieces, leaving the seeds. Cut 2 cm off the bottom of the stalk of the washed broccoli and remove about 3 cm of the florets, including the stem, from the top. Chop large florets into bite-sized pieces. Cut the upper, non-woody parts of the stalk crosswise into approximately 1 cm wide rolls. Peel the stalk, which is woody at the edges, and cut lengthwise into strips, trimming these to approximately 1 cm. Keep the stalks and florets separate. Mix together the ingredients for the sauce to deglaze. Heat 2 tablespoons of the sunflower oil in a wok, add the first 4 vegetable ingredients, and stir-fry for 1 minute. Add the next 3 ingredients and the broccoli stalks, and stir-fry for 2 minutes, then add the broccoli florets and stir-fry for 1 minute. Deglaze with the sauce and simmer over low heat for 2 minutes. Remove from the wok and serve warm in serving bowls. Clean the wok and heat the remaining sunflower oil in it. Add the chicken pieces and fry until golden brown. Add the shrimp and fry until pink. Remove from the wok and place on top of the vegetables, garnish, and serve immediately with cooked rice. Note: A typical recipe from Cantonese cuisine in China. Phoenix is ​​a mythical bird, and shrimp is the dragon. The Chinese have a penchant for naming dishes with picturesque names, which makes them, at least in anticipation, something special. Here is the recipe for Kecap Tim Ikan: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html