Spicy chicken with paprika cap cay on a bed of pak choi

Ingredients for 2 servings:

• 4 Pepper, red, long, dried
• 250 g chicken breast, without skin and bones
• 2 tbsp oyster sauce
• 1 tbsp teriyaki sauce
• 1 tbsp egg white
• 1 pinch(s) chicken stock powder
• 1 tsp, leveled baking powder
• 6 leaves of pak choi (large leaves)
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 m.-large bell pepper(s), green
• 1 m.-large bell pepper(s), red
• 2 m.-large tomato(s)
• 4 tbsp tomato juice
• 1 tsp lemon juice, freshly squeezed
• 1 tsp sugar, fine
• 1 tbsp rice wine, clear, yellow, mild
• 4 leaves of white cabbage
• 4 tbsp white wine, fruity
• 1 tsp sugar, fine
• ½ tsp, leveled tapioca flour
• 1 tbsp rice wine, clear, mild
• 20 g chicken broth
• 1 tbsp tomato ketchup
• 1 tbsp teriyaki sauce with garlic
• ½ tsp, leveled tapioca flour
• 3 tbsp rice wine, dark, spicy-mild
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

4 side dishes for a taste sensation. Recipe from Hong Kong, China.

Cut the dried pepperoni crosswise into 2 cm long pieces. Cut the chicken breast (thawed if frozen) crosswise into approximately 6 mm thick slices (use a bread and sausage slicer if possible). Cut the slices crosswise into 2 cm wide strips. Cut the dried pepperoni crosswise into approximately 2 cm long pieces and set aside. Mix all ingredients, from oyster sauce to baking powder, in a bowl until smooth and marinate the meat for 3 hours at room temperature. Strain and drain well just before use. To garnish, separate the pak choi leaves from the stem, wash them, and blanch them for 1 minute. Line the serving bowls with them. For the pepper cap cay, peel and finely chop the onions, garlic cloves, and ginger. Wash, slice, trim, and chop the peppers into 2 x 3 cm pieces. Wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and remove the green-white stem end. Mix the ingredients from tomato juice to rice wine in a bowl and set aside the paprika sauce. For the white cabbage, wash and trim the white cabbage leaves and chop them into 2 x 4 cm pieces. Blanch in the white wine for 3 minutes, then remove from the saucepan and drain well directly into the pan. Mix the sugar with the white wine. Dissolve the tapioca flour in the rice wine. Stir the mixture into the white wine and bring to a boil briefly. Pour the sauce over the white cabbage leaves and keep warm. Mix all the ingredients for the meat sauce in a bowl until smooth and set aside. Heat a wok until very hot, add 2 tablespoons of the sunflower oil, and let it heat up. Add the dried pepper pieces and fry until blackened. Add the chicken pieces and stir-fry for 1 minute. Immediately remove the mixture from the wok with a slotted spoon, let it drain well in the wok, and keep warm. Add the remaining oil to the wok. Reduce the heat slightly. Add the onions, garlic cloves, and ginger, and stir-fry for 30 seconds. Add all the bell peppers and stir-fry for 2 minutes. Add the tomatoes and stir-fry for 30 seconds. Deglaze with the paprika sauce and simmer for 3 minutes. Remove the Cap Cay from the wok and divide it evenly among the serving dishes. Arrange the stir-fried chicken pieces and the white cabbage on top. Add the meat sauce to the wok, bring to a boil briefly, and drizzle over the chicken pieces. Serve immediately and enjoy. Enjoy with a cold Pilsner beer.