Spicy vegetable pan with chicken – Cap Cay Ayam pedas

Ingredients for 2 servings:

• 150 g chicken breast, skinless and boneless, frozen
• 1 tbsp teriyaki sauce
• 1 tbsp sauce (Saus Bulgogi), alternatively sweet soy sauce
• 1 tbsp, heaped cornstarch
• 5 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 20 g onion(s), red, small
• 5 g garlic clove(s)
• 10 g ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 1 small spring onion(s)
• 1 Pepper, green, long, mild
• 1 Pepper, red, long, mild
• 150 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 3 m.-large shiitake mushroom(s), dried
• Marinade (leftovers, see above)
• 80 g water (soaking water from the mushrooms)
• 1 tbsp sauce (bulgogi sauce)
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

A quick street food, served with rice upon request. Recipe from Lombok, Indonesia.

It is best to use a bread and sausage slicer to cut the thawed chicken breast across the grain into approximately 5 mm thick slices. Halve the slices lengthwise and then cut crosswise into approximately 10 mm wide strips. Mix all the other ingredients with the meat until smooth and marinate the meat for 2 hours at room temperature. Cut all the vegetable ingredients into thin strips and cut them into lengths of approximately 3 to 4 cm. Peel the onions, garlic cloves, and ginger. Wash the remaining ingredients. Chop the chili pepper crosswise. Peel the carrot and quarter the spring onion lengthwise. Remove the stems from the chili peppers, halve them lengthwise, remove the seeds, and chop them diagonally. Bring the water to a boil, dissolve the mushroom stock powder in it, and soak the mushrooms in it for 30 minutes. Gently squeeze the stock out of the mushrooms. Cut the mushroom caps into strips and discard the stems. Use the mushroom stock for the sauce. Strain the meat pieces and let them drain well. Mix all the ingredients for the broth in a bowl until smooth and set aside. Heat a serving pan. Heat 2 tablespoons of the sunflower oil in a wok until smoking point, add the meat pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside in the serving pan. Reduce the heat slightly. Add the remaining sunflower oil to the wok and let it heat up. Add the onion, garlic, ginger and chili and stir-fry for 30 seconds. Add the carrot, spring onion, pepperoni and mushrooms and stir-fry for 2 minutes. Deglaze with the sauce and simmer over moderate heat for 1 minute. Pour the mixture from the wok into the serving pan and mix it with the chicken pieces. Serve immediately and enjoy. Note: This street food is offered in very different variations throughout Indonesia in the evening.