Spicy chicken pieces with broccoli and cauliflower

Ingredients for 2 servings:

• n. B. Rice *Recipe see appendix
• 400 g chicken schnitzel, fresh, from the breast
• 2 tbsp Sauce Kecap Tim Ikan, (see appendix)
• 1 tbsp hoisin sauce
• 1 egg(s), size S, only the egg white
• 1 tbsp Arak Masak
• 50 g tapioca flour
• 1 small broccoli
• 1 small cauliflower
• 600 g water
• 12 g chicken stock powder
• Cauliflower, only the stems
• Broccoli, only the stems
• 50 g carrot(s)
• 20 g ginger, fresh or frozen, sliced
• 1 tbsp bean paste, red, hot
• 2 tbsp hoisin sauce
• 3 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp lemon juice
• 2 tbsp tomato paste
• 2 tbsp Arak Masak
• 2 medium-sized garlic cloves, fresh
• 2 tbsp sunflower oil
• 2 liters of frying oil, preferably peanut oil, refined
• n. B. Mango pulp, in pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

A tasty Cantonese menu – Mr. Wong’s 8 delicacies

Prepare the rice according to the recipe. Cut the chicken cutlets across the grain into thumb-width pieces. For the marinade, mix the Kecap Tim Ikan with the hoisin sauce. Marinate the meat in it for 30 minutes. In the meantime, wash the cauliflower and broccoli, cutting off the florets with a little of the stem near the top. Cut about 1 cm off the bottom of the main stems. Separate all the florets from the main stems. Peel the lower part of the main stems. Cut crosswise into slices about 3 mm thick. Dice the florets into small cubes. Wash and peel the carrot and ginger, and cut crosswise into slices about 3 mm thick. Weigh the frozen goods. Bring the water to a boil and dissolve the chicken stock in it. Blanch the florets in 2 batches for 2 minutes each. Do not rinse! Have the chicken stock ready. Place on a serving dish. Mix the ingredients, from bean paste to rice wine. Heat the sunflower oil in a pan. Add the diced broccoli and cauliflower stalks and stir-fry for 2 minutes. Add the rice wine mixture and cook over reduced heat for 3 minutes. Deglaze with 200g of the chicken stock. Press the peeled garlic cloves into the sauce. Add the sliced ​​stalks and ginger. Simmer with the lid on for 25 minutes. Mix the egg whites with the rice wine and tapioca flour to form a smooth batter. Strain the marinade from the meat and dry the meat pieces slightly on kitchen paper. Heat the frying oil to 200°C. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Dip the meat pieces one by one into the batter and drop them into the frying oil. Be careful of splashing! Fry until light brown. Remove from the oil using a coarse sieve, drain well, and keep warm. Remove the slices from the sauce and set aside. Pour half of the sauce into a bowl and blend at full speed for 30 seconds until smooth. Add it back to the sauce. Thin with a little of the chicken stock, if desired. Season with salt and pepper. Press the rice firmly into a hemispherical bowl and place it on the serving plates. Arrange the slices. Place the meat on top and drizzle with a good half of the sauce. Garnish, serve immediately, and enjoy. Note: The 8 delicacies are: the heavenly flower rice as the main course, the marinated chicken, broccoli, cauliflower, the sauce, and the slices of ginger, broccoli, and cauliflower cooked in it as side dishes. Appendix: For the rice, see: Heavenly Mandarin Blossom Rice https://www.chefkoch.de/rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html For the Kecap Tim Ikan, see: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html