Spicy chicken in a noodle nest with Cap Cay and mango

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 2 leaves Kailan (Chinese broccoli) , alternatively chard
• 2 m.-large mango(s), ripe
• 140 g Chinese egg noodles, dried in bars (see note)
• 2 liters of frying oil
• 3 small onions, red
• 2 medium-sized garlic cloves
• 10 g spice lily (aromatic ginger)
• 1 small chili pepper(s), green
• 2 snake beans, approx. 80 cm
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 small spring onion(s)
• 1 m.-large tomato(s), oblong
• Marinade, the rest of it (see above)
• 60 g chicken stock (jar)
• 2 tbsp sauce (bulgogi sauce)
• ½ tsp, leveled tapioca flour
• 1 tbsp rice wine, clear, yellow
• 5 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

A spicy specialty from modern Balinese cuisine.

Cut the thawed chicken breast across the grain into approximately 7 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then thirds crosswise. Mix all the other ingredients with the meat until smooth and marinate the meat for 2 hours at room temperature. Strain and drain well before use. Use the drained marinade for the sauce. To garnish, cut off 2 leaves with the stem from the kailan, wash them, and blanch them for 2 minutes. Refresh in cold water and place them on the sides of the serving dishes. Wash the mangoes, trim both ends, peel, and fillet them. Cut the middle parts of the large fillets into thirds lengthwise and cut them crosswise into approximately 1.5 cm wide pieces, and place the pieces on the right and left sides of the serving dishes. For the noodle nest, break off 70 pieces from 2 bars of egg-wheat noodles and let them soak in plenty of lukewarm water for one minute. Strain and let them soak for a while on a fresh tea towel. Once they are flexible, weigh them and place half of them, slightly overhanging, in the larger sieve (see notes). Cover with the smaller sieve. Heat the frying oil to 200 degrees Celsius and deep-fry the noodles in it, moving the sieves slightly. Fry for about 30 to 40 seconds. The noodles must NOT brown! Remove the cooled noodle nest from the sieve and make the next nest in the same way. Place the noodle nests in the center of the serving bowls. For the Cap Cay, peel the onions and garlic cloves and chop them into small pieces. Wash the fresh spice lily root, peel it, cut it crosswise into thin slices, and chop them finely. Cut the washed chilies crosswise into thin slices, leaving the seeds on and discarding the stems. Wash the snake beans, trim both ends, and cut them crosswise into pieces about 3 cm long. Wash the bell peppers, then cut out a third of each lengthwise and halve them. Remove the stems, seeds, and white parts from each piece. Cut these pieces crosswise into strips about 1 cm wide. Cut the washed spring onion diagonally into rolls about 8 mm thick. Keep the white and green parts separate. Remove the green parts from the washed tomatoes, quarter them lengthwise, remove the green stem ends, and remove the seeds. Cut the quarters crosswise into thirds. Strain the meat pieces and drain well. Mix all of the ingredients for the sauce in a bowl until smooth and set aside. Heat 3 tablespoons of the sunflower oil in a wok. Add the meat pieces and stir-fry for 60 seconds. Remove with a slotted spoon and divide between the noodle nests. Keep warm. Add the remaining sunflower oil to the wok and heat strongly. Add the onions, garlic cloves, lily of the valley, and chili and stir-fry until the onions are translucent. Add the runner beans, bell pepper, and the white parts of the spring onion and stir-fry for 2 minutes. Add the green parts of the spring onion and the tomato pieces, stir-fry briefly, and then deglaze with the sauce. Reduce heat to low and simmer for 1 minute. Place the sauce on the open sides of the serving bowls, serve, and enjoy. Notes: A standard package of pasta contains 3 bars of pasta and weighs between 200 and 220 g gross. You will also need 2 strainers, each with an outer diameter of 12 and 14 cm.