Spicy Lo-Din chicken

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tsp, leveled chicken broth powder
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp, heaped beans, black, fermented (spicy paste with whole beans)
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 100 g pearl onions, red
• 3 medium-sized garlic cloves
• 8 g ginger
• 1 Pepper, red, long, mild
• 4 Topai Cai (small Pak Choi style)
• 3 tbsp sunflower oil

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 30 minutes

A delicious and tender side dish from Cantonese cuisine in China.

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 thirds crosswise. Mix all the other ingredients with the meat until smooth and marinate the meat, covered, for 2 hours at room temperature. Stir occasionally. Strain and drain well before use. For the vegetables, peel the pearl onions and use them whole. Peel the garlic cloves and halve or third them lengthwise, depending on their size. Cut the washed and peeled ginger into thin slices across the grain and chop finely. Remove the stem from the washed chili pepper, cut it in half lengthwise, and remove the pink membranes and all the seeds. Cut both halves crosswise from the top into thin strands. To garnish, wash the topai, discarding any yellowed leaves. Trim the bottom of the stem and garnish a serving dish with the topai. Heat two tablespoons of sunflower oil in a wok until very hot. Add the well-drained pieces of meat and stir-fry until all the pieces are lightly browned. Immediately remove from the wok with a slotted spoon and set aside. Reduce heat slightly. Add the remaining sunflower oil and heat through. Add all the vegetables and stir-fry until all the pearl onions are glazed. Add the pieces of meat, stir-fry briefly, and transfer the mixture to the serving dish. Serve as a side dish and enjoy. Note: Lo-Din is a village in the Cantonese region famous for its fermented black beans.