Sweet and sour chicken breast with cauliflower – Dada Ayam alla Ibu Sri

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 2 tbsp sauce (bulgogi sauce)
• 2 tbsp light soy sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 2 tsp parsley, flat, leaves only
• 2 peppers, green
• 3 small onions, red
• 2 medium-sized garlic cloves
• 10 g spice lily (aromatic ginger)
• 2 small chili peppers, green
• 50 g pineapple pieces (can)
• 80 g cauliflower florets
• Marinade, the rest of it (see above)
• 30 g pineapple juice (can)
• 30 g coconut milk, 24% fat content
• 2 tbsp sauce (bulgogi sauce)
• 1 tsp umami seasoning (white powder)
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• n. B. Salt
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A spicy side dish eaten with rice. Recipe from Lombok.

Cut the thawed chicken breast across the grain into approximately 7 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and third crosswise. Mix all the other ingredients with the meat until smooth and marinate the meat for 2 hours at room temperature. Strain and drain well before use. Use the drained marinade for the sauce. To garnish, wash the parsley, pick off the leaves, and roughly chop. Quarter the washed chili peppers, starting 2 cm from the stem and ending with the tip. Remove the seeds and seeds. Halve each quarter, leaving about 3 cm between the cut and the bottom. Soak in cold water until ready to use. Peel the onions and garlic cloves and chop into small pieces. Wash and peel the fresh lily root, cut them crosswise into thin slices, and chop them finely. Cut the washed chili peppers crosswise into thin slices, leaving the seeds and discarding the stems. Strain the pineapple pieces, drain well, and weigh them. Cut about 3 cm of stem from the cauliflower florets and halve lengthwise. Quarter larger florets. Mix all the ingredients for the sauce in a bowl until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok, add the chicken pieces, and stir-fry for 90 seconds. Reduce the heat briefly. Remove with a slotted spoon, drain well into the wok, and keep warm. Add the rest of the sunflower oil and the sesame oil and return to the heat. Add the pineapple pieces and stir-fry until browned. Add the onions, garlic cloves, lily of the valley, and chilies and stir-fry for 30 seconds. Add the cauliflower florets and stir-fry for 1 minute. Deglaze with the sauce and simmer for 2 minutes. Stir in the meat pieces. Immediately transfer the mixture from the wok to serving plates, garnish, serve, and enjoy as a side dish.