Spicy Chicken Pieces with Broccoli and Cauliflower

5 from 5 votes
Prep Time 30 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 2 people


For the rice: see appendix

    For the meat:

    • 400 g Chicken schnitzel, fresh, from the breast

    For the marinade:

    • 2 tbsp Kecap Tim Ikan
    • 1 tbsp Hoisin sauce
    • 1 tbsp Egg, size S, just the egg white
    • 1 tbsp Rice Wine, (Arak Masak)
    • 50 g Tapioca flour

    For the vegetables:

    • 1 smaller Broccoli
    • 1 smaller Cauliflower

    For the sauce:

    • 600 g Water
    • 12 g Chicken broth, Kraft bouillon
    • Cauliflower, just the stems
    • Broccoli, just the stems
    • 50 g Carrot
    • 20 g Ginger, fresh or frozen, in slices
    • 1 tbsp Bean paste, red, hot
    • 2 tbsp Hoisin sauce
    • 3 tbsp Soy sauce, sweet, (kecap manis)
    • 1 tbsp Lemon juice
    • 1 tbsp Tomato paste
    • 2 tbsp Rice Wine, (Arak Masak)
    • 2 medium sized Cloves of garlic, fresh
    • 2 tbsp Sunflower oil


    • 2 liter Frying oil

    To garnish:

    • Mango pieces


    • Make the rice according to the recipe.
    • Cut the chicken escalope across the grain into pieces as wide as a thumb. For the marinade, mix Kecap Tim Ikan with the hoisin sauce. Marinate the meat in it for 30 minutes.
    • In the meantime, wash the cauliflower and broccoli, cut off the florets with a little stem high up. Cut off the main stems by approx. 1 cm at the bottom. Separate all the rose stems from the main stems. Peel the main stalks in the lower part. Cut crosswise into approx. 3mm thick slices. Work the rose stalks into small cubes. Wash, peel and cut the carrot and ginger crosswise into approx. 3 mm thick slices. Weigh frozen goods.
    • Bring the water to a boil and dissolve the chicken broth in it. Blanch the florets in 2 portions for 2 minutes each. Don't be put off! Have the chicken broth ready. Lay out on a serving dish. Mix the ingredients from bean paste to rice wine. Heat the sunflower oil in a pan. Add the diced broccoli stalks and cauliflower and stir-fry for 2 minutes. Add the rice wine mixture and fry for 3 minutes over a reduced heat.
    • Deglaze with 200g of the chicken stock. Press the peeled garlic cloves into the sauce. Add the slices of the stems and the ginger. Simmer with the lid on for 25 minutes.
    • Mix the egg white with the rice wine and the tapioca flour to form a smooth batter. Strain the marinade from the meat and dry the pieces of meat a little on kitchen paper.
    • Heat the frying oil to 200 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Pull the pieces of meat one by one through the dough and let them slide into the frying oil. Caution: danger of splashing! Fry until light brown. Remove from the oil using a coarse sieve, drain and keep warm.
    • Fish the slices out of the sauce and keep them ready. Pour half of the sauce into a cone beaker and purée finely for 30 seconds at high speed. Return to the sauce. If necessary, dilute with a little chicken stock. Season to taste with salt and pepper.
    • Press the rice firmly into a hemispherical bowl and place on the serving plates. Lay out the slices. Place the meat on top and drizzle with half of the sauce. Garnish, serve immediately and enjoy.


    • The 8 delicacies are: The heavenly blossom rice as a main course, the marinated chicken, broccoli, cauliflower, the sauce, the ginger, broccoli and cauliflower slices cooked in it as side dishes.


    • For the rice: Heavenly mandarin blossom rice Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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