Spicy chicken breast with colorful noodles – Mi Cap Cay Ayam

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones
• 1 tbsp Sauce (Saus Teriyaki Bawang)
• 1 tbsp soy sauce, light
• 1 tsp XO sauce (Hong Kong style, see note)
• 1 tsp, crushed chipotle chili powder
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger)
• 15 g ginger
• 1 small chili pepper(s), green
• 50 g carrot(s)
• 2 snake beans, approx. 70 cm
• 2 m.-tall Kailan (Chinese broccoli)
• 50 g cauliflower
• 40 g corn kernels (can)
• 40 g mung bean sprouts
• 350 g water
• 8 g chicken stock powder
• 120 g Chinese egg noodles, dried, in blocks, wavy
• 50 g cooking water (from the pasta)
• Marinade, rest of it
• 30 g broth (from the corn kernels, can)
• 1 tbsp tomato paste
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 4 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A festive main meal. Recipe from Yogyakarta, Central Java, Indonesia.

Cut the thawed (if frozen) chicken breast across the grain into approximately 6 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then third crosswise. Mix all ingredients, from teriyaki sauce to baking powder, in a bowl until smooth and marinate the meat for 1 hour at room temperature. Strain and drain well just before use. Wash or peel all vegetables. Chop the onions and garlic cloves into small pieces. Slice the lily of the valley and ginger crosswise into thin slices and chop them. Slice the chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Cut off a piece of a carrot about 3 cm long from the top and slice or slice it lengthwise into thin sticks about 3 x 3 mm. Cut the runner beans crosswise into approximately 1 cm long pieces and blanch for 1 minute. Remove the leaves from the kailan close to the stem. Cut off 1 cm from the bottom of the stems. Peel the area from the 3rd leaf down. Cut crosswise into pieces about 2 cm long. Quarter thick pieces lengthwise. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves and set aside. Cut the leaf stalks crosswise into pieces about 2 cm long and discard the midribs. From the cauliflower, separate the florets from the outside with about 2 cm of the stalk and chop lengthwise to the size of a thumbnail. Drain the corn kernels and mung sprouts well. Bring the water for the noodles to a boil and dissolve the chicken stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain, setting aside the noodles and stock. Mix all the ingredients for the sauce in a small bowl until smooth and set aside. To stir-fry, heat 3 tablespoons of the sunflower oil in a wok until very hot. Add the chicken pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and drain in the wok, then keep warm. Reduce heat slightly. Add the remaining sunflower oil to the wok. Add the onions, garlic cloves, lily of the valley, ginger, and chili, and stir-fry for 30 seconds. Add the carrot, snake beans, the kailan solids, cauliflower, and corn kernels, and stir-fry for 2 minutes. Stir in the noodles and kailan leaves. Then deglaze with the sauce and add the sesame oil. After 1 minute, add the sprouts and simmer for a further 1 minute without stirring. Divide the chicken pieces and the stir-fry mixture between the warmed serving dishes, garnish with flowers and leaves, if desired, serve, and enjoy. Note: Hong Kong-style XO sauce is an umami sauce made primarily from small seafood such as shrimp, silversides, and mussels. From the plant side, ginger, lily of the valley, turmeric, garlic, tomatoes, radish, and lemon leaves are worth mentioning. The liquid components are teriyaki sauce and sesame oil. The texture is essentially thread-like (see image). This sauce is primarily used with briefly pan-fried meats and imparts a unique flavor.