Stir-fried chicken breast with Cap Cay and noodles

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones
• 2 Pepper, red, long, dried, hot
• 1 tbsp XO sauce, hot (see note)
• 1 tbsp teriyaki sauce
• 1 tsp baking powder
• n. B. flowers and leaves
• 12 onions, red, small
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 40 g white beer radish(s)
• 40 g bell pepper(s), red
• 1 pepper, red, long, mild to medium hot
• 35 g spring onions
• 45 g chayote(s)
• 2 small tomatoes
• 350 g water
• 7 g chicken stock powder
• 2 tbsp soy sauce, dark, sweet
• 120 g Chinese egg noodles (Linguine type)
• 15 g pepper, red, long, mild
• 20 g spring onion(s), green part only
• 2 tbsp sesame oil, dark
• 3 tbsp XO sauce, mild
• 1 tbsp teriyaki sauce
• 2 tbsp cooking water (from the pasta)
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp XO sauce, mild
• 1 tbsp sesame oil, light

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

The spicy and hot XO sauce gives the dish a unique flavor. Recipe from Hong Kong, China.

Cut the chicken breast (thawed if frozen) across the grain into 5 mm thick slices, ideally using a sausage and bread slicer. Shred the pieces to about 4 cm. Cut the dried peppers crosswise into 2 cm long pieces. Discard the stems. Mix the marinade ingredients and marinate the meat pieces in it for about 4 hours at room temperature, stirring occasionally. Strain and drain well before use. Reserve the flowers and leaves for garnishing. For the vegetables, peel and finely chop the onions and garlic cloves. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Slice the washed and peeled brewer’s radish crosswise into 4 mm thick sticks. Cut out 1/4 of the washed bell pepper lengthwise. Remove the stem, seeds, and white membranes. Cut the quarter lengthwise into approximately 8 mm wide strips and cut these into 3 cm lengths. Cut the washed bell pepper diagonally into approximately 4 mm wide pieces. Deseed the rings and discard the stalks. Cut the washed and rooted spring onion crosswise into approximately 2 cm long pieces. Keep the green and white parts separate. Remove approximately 1/4 of the washed chayote, peel it, and chop it into approximately 5 x 5 x 30 mm pieces. Remove the stalks from the washed tomatoes, skin them, quarter them, and deseed them. For the noodles, bring the water to a boil. Dissolve the chicken stock and soy sauce in it. Add the noodles and cook al dente according to the package instructions. Strain and keep the stock aside. Deseed the washed bell pepper and cut them lengthwise into thin strips along with the washed spring onion. Add the noodles to a pan. Mix in the bell pepper and spring onion strips. Drizzle with the sesame oil and keep warm over low heat with the lid on until ready to use. Mix all the ingredients for the sauce together. Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the dried pepperoni pieces and fry until blackened. Add the meat pieces and stir-fry for 1 minute. Add the XO sauce and mix. Immediately remove the mixture from the wok with a slotted spoon. Drain the liquid in the wok and keep warm. Reduce the heat slightly. Add the remaining sunflower oil and sesame oil to the wok and heat until hot. Add the onions, garlic cloves, and chili and stir-fry for 30 seconds. Add the bell peppers, pepperoni, white parts of the spring onions, chayote, and tomatoes and stir-fry for 2 minutes. Deglaze with the sauce and simmer until almost completely absorbed. Add the green parts of the spring onions and the meat pieces and stir-fry briefly. Transfer the finished beef cap cay to a serving dish. Divide the pasta between serving plates, garnish with flowers and leaves as desired, serve and enjoy.