Pineapple stuffed with chicken cap cay

Ingredients for 2 servings:

• 125 g chicken breast, skinless and boneless, frozen
• 1 tbsp sauce (Japanese sauce Bulgogi)
• 6 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 2 m.-large pineapple with leaves, ripe, yellow
• Marinade, remaining (see above)
• 40 g water
• 40 g pineapple pulp
• 2 tbsp sauce (Japanese sauce Bulgogi)
• 2 tbsp tomato ketchup
• 2 tbsp Arak, clear
• 1 pinch(s) of Szechuan pepper
• 1 tsp, leveled chicken broth powder
• 20 g onion(s), red, small
• 2 medium-sized garlic cloves
• 10 g spice lily (aromatic ginger)
• 10 g ginger
• 20 g carrot(s)
• 15 g pepper, red, long, mild
• 60 g pineapple pieces
• 30 g bell pepper(s), green
• 4 green beans
• 4 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

An unusual appetizer, served covered, that creates a wow factor beyond visual impact. Recipe from the modern cuisine of Bali, Indonesia.

Using a sausage and bread slicer, cut the thawed chicken breast across the grain into approximately 6 mm thick slices, then cut into thirds crosswise. Mix the Saus Bulgogi with the thawed papaya puree and baking powder to make the marinade and marinate the chicken pieces until ready to use. Trim the leaves on one side of the pineapple so that they cannot curl. Slightly straighten the fruit part on the same side. Then, on the opposite side, cut off the tops and hollow them out slightly. Hollow out the remaining pineapple, leaving about 1 cm of flesh as the edge. Strain the meat pieces and drain well. Reserve the remaining marinade for the sauce. Place all the ingredients for the broth in a blender and puree finely. Season with salt and pepper. For the Cap Cay, detach the onions and garlic cloves at both ends, peel them, and roughly chop them. Wash and peel the lily of the valley and ginger, and slice them crosswise into thin slices. Wash a small carrot, trim both ends, peel, and slice diagonally into approximately 3×3 mm thin sticks. Remove the stem from the washed bell pepper, cut open on one side, remove the bright red membranes and seeds, and cut crosswise into thin strips. Cut the pineapple into 6 mm cubes. Wash the bell pepper, cut out a quarter lengthwise, remove the stem, seeds, and white membranes. Cut the quarter crosswise into approximately 1 cm wide strips and then cut them into 1.5 cm lengths. Trim both ends of the washed green beans, removing any strings. Cut crosswise into approximately 2 cm long pieces and blanch for 2 minutes. Heat 2 tablespoons of sunflower oil in a wok. Add the beef pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add the remaining sunflower oil and heat until hot. Add the onions, garlic cloves, lily of the valley, and ginger; stir-fry for 30 seconds. Add the chili peppers, pineapple chunks, bell peppers, and green beans; stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Stir in the chicken pieces and fill the wok mixture into the two pineapples. Cover and serve. Notes: A Japanese manufacturer world-famous for its soy sauce also has 8 special soy sauces in its range. Its Bulgogi sauce has a slightly sweet, umami flavor, more reminiscent of German beef sauce than the salty soy sauces you’d find in the supermarket. Use sparingly, though. Please don’t confuse the arak used here with the Turkish variety, which has 20% more alcohol.