Stir-fried chicken breast with spinach and dan dan noodles

Ingredients for 2 servings:

• 3 Pepper, red, long, dried, medium hot
• 250 g chicken breast, without skin and bones
• 2 tbsp oyster sauce
• 6 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 1 tbsp egg white
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 50 g carrot(s)
• 50 g chayote(s)
• 2 small spring onions, only the white part
• 3 small tomatoes
• 200 g leaf spinach
• 4 tbsp white wine, fruity
• 4 tbsp sour cream
• 2 pinches of nutmeg, freshly grated
• 1 tsp vegetable stock powder
• 2 Pepper, red, long, mild to medium hot
• 40 g spinach stalks
• 1 tbsp sesame oil, light
• 350 g water
• 1 tbsp oyster sauce
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (ribbon noodles type)
• 1 tbsp oyster sauce
• 1 tsp XO sauce
• 50 g cooking water (from the pasta)
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A festive main course of 8 delicacies. Recipe from Szechuan, China.

Use scissors to cut the dried pepperoni crosswise into approximately 2 cm long pieces and set aside. 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 thirds. Mix all ingredients, from oyster sauce to egg white, in a bowl until smooth and marinate the meat for 3 hours at room temperature. Strain and drain well just before use. For the Cap Cay vegetables, peel and finely chop the onions, garlic cloves, and ginger. Trim both ends of the washed carrot and chayote, peel them, and cut into 30 x 4 x 4 mm pieces. Cut the washed spring onions crosswise into 3 cm long pieces. Remove the stems from the tomatoes, wash, skin, and quarter lengthwise. Remove the green and white stem end and the seeds. For the spinach, wash the fresh leaves, remove the stems, cut crosswise into approximately 5 mm long pieces, and use for the noodles. Mix the white wine, sour cream, and vegetable stock powder in a casserole dish. Add the spinach leaves and heat gently until the leaves have wilted. Season with nutmeg and keep warm with the lid on. For the noodles, remove the stems from the washed peppers, cut open on one side, and remove the pink membranes and all seeds. Cut the top crosswise into thin strands. Briefly fry them in sesame oil with the leaf stem pieces. Deglaze with the water and bring to a boil. Dissolve the oyster sauce and mushroom stock powder in the sesame oil. Add the egg noodles and cook al dente according to the package instructions. Strain, transfer the noodles to a covered pan, and keep warm. Use the stock for the Cap Cay. For the Cap Cay sauce, mix all ingredients until smooth and set aside. Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the dried pepperoni 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, drain into the wok, and keep warm. Reduce the heat slightly. Heat the remaining sunflower oil together with the sesame oil. Add the onions, garlic cloves, and ginger from the Cap Cay vegetables and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for 2 minutes. Deglaze with the Cap Cay sauce and simmer until the liquid is almost absorbed. Mix in the chicken and pepperoni pieces and serve with the noodles and spinach. Enjoy. Note: The pepperoni pieces are not to be eaten; they are just a warning: “May be spicy!”