Sweet and sour chicken sambal with rice "Kuta Beach"

Ingredients for 2 servings:

• 80 g jasmine rice (fragrant rice)
• 140 g coconut water
• 1 tbsp butter, unsalted
• 3 small onions, red
• 5 m.-sized garlic cloves, fresh
• 10 g ginger, fresh or frozen
• 3 tbsp premium quality palm oil, alternatively sunflower oil
• 500 g minced chicken, fresh, alternatively chicken breast
• 3 Pepper, red, long, mild
• 40 g carrot(s)
• 2 small chili peppers, red, fresh or frozen
• 1 tsp orange syrup
• 2 tbsp sweet and sour hot sauce, Thai style No. 3, see link in recipe
• 1 tbsp light fish sauce (Kecap ikan)
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp coconut milk, creamy, +/- 24% fat
• 40 g orange juice
• e.g. cashew nuts
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

The original Thai dish was eaten in the beach town of Kuta in Lombok, Indonesia.

Wash the rice once and shake dry in a sieve. Bring to a boil with the coconut water and butter, cover, and reduce the heat considerably. Stir thoroughly after 6 minutes to prevent burning. Remove from the heat after 12 minutes, mix briefly, and use after a total of 30 minutes. Wash the fresh chicken breast, cut lengthwise into strips along the grain, and freeze in the freezer. Thaw the frozen food. Keep fresh minced chicken ready in the refrigerator. Meanwhile, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, cut them crosswise into approximately 4 cm long pieces, cut the pieces lengthwise into thin slices, then chop these into thin strips, then crosswise into cubes. Weigh the frozen food and thaw it. Remove the stems from the red chili pepper, wash it, halve it lengthwise, remove the seeds and membranes, and cut the pod halves diagonally into approximately 3 cm wide pieces. Wash the carrot, trim both ends, and peel, then grate the appropriate amount using a coarse grater. Wash the chilies, cut crosswise into thin rings, leaving the seeds and discarding the stems. Mix the orange syrup and orange juice into the seasoning juice. Mince the frozen chicken using a 6-hole grinder or, better yet, cut it into 6-piece cubes. Heat the palm oil in a wok to approximately 200°C and fry the onion, chili, and garlic until translucent. Add the minced chicken along with the ginger and break up the meat with a spatula, stirring continuously. Add the pepper and carrot pieces and stir-fry for 1 minute. Deglaze with the seasoning juice and stir-fry until almost all of the liquid is absorbed. Remove from the heat, divide between serving bowls with the rice, garnish, and serve. The recipe for the sweet and sour hot sauce can be found here: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html