Spicy chicken pieces with Kailan alla Dapoer Sriwidi

Ingredients for 2 servings:

• 200 g chicken breast, frozen
• 2 tbsp oyster sauce
• 4 g papaya, pureed, frozen
• 1 tbsp sambal (pirate sambal, see appendix)
• 1 tbsp egg white
• 1 ½ liters of frying oil
• 8 Kailan (Chinese broccoli), only the stems
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 4 leaves of Pak Choi, only the white parts
• 40 g bell pepper(s), green
• 40 g bell pepper(s), red
• 1 Pepper, red, long, mild
• ½ g tapioca flour
• 1 tbsp rice wine, yellow, clear
• 1 tsp soy sauce, salty
• ½ tsp sugar
• 1 tsp, leveled chicken broth powder
• 1 tsp vinegar, dark, mild, Chinese
• 2 tbsp tomato juice
• 1 tsp sesame oil, dark
• 2 tbsp sunflower oil for the wok
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

A side dish from the modern cuisine of Bali, Indonesia.

Thaw the chicken breast and cut into approximately 1.5 cm pieces. Mix the marinade ingredients and marinate the chicken in it for 1 hour. Strain and set aside. Remove all leaves from the washed kailan and use them for another purpose. For the first cap cay, peel the onions and garlic cloves and roughly chop them. Peel the fresh ginger, cut into thin slices, and roughly chop them. Wash the fresh chili pepper and cut it crosswise into thin slices. Set all ingredients aside. For the second cap cay, wash all ingredients. Remove the yellowed leaves from the pak choi. Remove the required number of leaves by tearing them off the stem. Remove the white leaf stalks, halve them lengthwise, and cut them crosswise into approximately 2 cm wide pieces. For the bell peppers, separate 1/3 lengthwise, remove the seeds, and cut them into approximately 1 x 2 cm pieces. Cut the chili peppers diagonally into approximately 4 mm wide slices and deseed them. Set all ingredients aside. Combine all ingredients for the deglaze in a small bowl. Heat the frying oil to 185°C. Drop the well-drained chicken pieces one at a time into the hot oil (caution: splash!) and fry until light brown. Remove these pieces from the oil and keep warm. Blanch the kailan stalks for 4 minutes (do not rinse!) and place on serving plates. Heat the sunflower oil in a wok until very hot. Add Cap Cay 1 and stir-fry for 1 minute, then add Cap Cay 2 and stir-fry for 2 minutes. Mix in the chicken pieces and deglaze, then stir-fry for another 1 minute. Place the mixture from the wok next to the kailan. Garnish with flowers and leaves, if desired, serve, and enjoy. Appendix: For the pirate sambal, see: https://www.chefkoch.de/rezepte/3790071578401585/Scharfes-Piratensambal-Blackbeard.html