Spicy chicken with broccoli and noodles

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tbsp light soy sauce
• 1 tbsp bean paste, black, hot
• 1 tsp, dried Sichuan pepper, crushed
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 tbsp, heaped corn flour (e.g. Maizena)
• 3 small onions, red
• 1 small broccoli
• 1 small spring onion(s)
• 1 m.-large pepper, red, medium hot
• 80 g pineapple pieces (can)
• 8 large Kailan (Chinese broccoli), alternatively lettuce
• 1 piece(s) carrot(s)
• n. B. flowers and leaves
• 250 g water
• 1 tsp chicken broth powder
• 100 g Chinese egg noodles, curly, in bars
• 2 medium-sized garlic cloves
• 5 g ginger
• Cooking water (from the pasta)
• 1 tsp sauce (bulgogi sauce)
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, golden yellow (no mirin)
• Marinade, the rest of it (see above)
• 1 tsp bean paste, black, hot
• 1 tsp XO sauce
• 1 tsp Umami seasoning, red
• 30 g BBQ sauce, slightly smoky
• 40 g pineapple juice (can)
• 2 tbsp tomato ketchup
• 1 tbsp honey, light
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

A delicious menu that combines spicy, sweet and aromatic flavors with neutral flavors.

Cut the thawed chicken breast across the grain into approximately 6 mm thick slices, ideally using a bread and sausage slicer. Halve the slices lengthwise and then cut them into thirds crosswise. Mix all of the other ingredients with the meat until smooth and marinate the meat for 1 hour at room temperature. For the vegetables, trim both ends of the onions and halve them lengthwise. Rinse the broccoli, separate the florets from the stems, leaving about 3 cm. Halve larger florets lengthwise and crosswise. Remove the remaining floret stems. Trim about 2 cm off the bottom of the stems and peel them completely. Cut the stems and floret stems crosswise into approximately 6 mm long pieces and set aside separate from the florets. Halve the washed spring onion lengthwise and then cut them crosswise into approximately 1 cm long pieces. Trim the stems of the washed bell peppers, halve them lengthwise, remove the seeds, and cut into small cubes. Drain the pineapple pieces well and set aside. To garnish, separate the washed kailan leaves from the stem, blanch for 1 minute, and line 2 serving bowls with them. Score a washed and peeled piece of carrot lengthwise 5 to 7 times. Then cut 6 slices approximately 4 mm thick and blanch for 2 minutes. Wash the flowers and leaves, if desired, and set aside. Strain the meat pieces and drain well. For the noodles, bring the water to a boil and dissolve the chicken stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain and divide the noodles evenly among the serving bowls and keep warm. Set aside the pasta cooking water for the vegetable sauce. For the vegetable sauce, squeeze the peeled garlic cloves. Cut the peeled ginger into thin slices across the grain and chop finely. Mix all the ingredients for the sauce in a small bowl until smooth and set aside. Mix all the ingredients for the meat sauce in a bowl until smooth and set aside. Heat 2 tablespoons of sunflower oil in a wok until smoking point. Add the meat pieces and stir-fry for 45 seconds. Immediately remove from the wok with a slotted spoon and place on serving dishes opposite. Reduce heat. Add the meat sauce, bring to a boil, and drizzle over the meat pieces. Keep warm. Clean the wok. Add the remaining 2 tablespoons of sunflower oil to the wok and heat until hot. Add the onion, broccoli, spring onion, and pineapple pieces and stir-fry for 1 minute. Add the diced bell peppers, vegetable sauce, and broccoli florets, and mix well. Reduce heat to low and simmer with the lid on for 3 minutes. Then, using a slotted spoon, spoon the mixture from the wok into the centers of the serving dishes. Pour the remaining sauce and sesame oil over the noodles. Garnish with the carrot blossoms and, if desired, flowers and leaves, then serve and enjoy.