XO linguine with chicken and Cap Cay

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 1 tsp XO sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 10 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 100 g Chinese egg noodles (Linguine type)
• 30 g mung bean sprouts
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 10 g spice lily (aromatic ginger)
• 5 g ginger
• 2 small chili peppers, green
• 1 small spring onion(s)
• 30 g carrot(s)
• 40 g bell pepper(s), red
• 60 g bamboo shoot(s) (jar), halved
• Marinade (leftovers, see above)
• 1 tsp XO sauce
• 2 tbsp oyster sauce
• 2 tomatoes
• 80 g liquid chicken stock
• 5 tbsp sunflower oil
• 6 tbsp orange juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

A meal with a spicy side dish. Recipe from Hong Kong, China.

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 meat sauce. Soak the egg noodles in lukewarm water for 5 minutes. Strain and let them soak on a plate. Once they are flexible, fan them out and set aside. Sort the mung bean sprouts, rinse them in a sieve, and let them dry. For the Cap Cay, peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh lily and ginger roots, cut them crosswise into thin slices, and chop them finely. Cut the washed chili peppers crosswise into thin slices. Leave the seeds in place and discard the stems. Wash the spring onion, removing any brown or wilted parts. Cut the green part into approximately 5 mm wide rolls, and cut the white and white-green parts diagonally into 8 mm wide pieces and set aside. Wash the carrot, detach both ends, peel, and cut off a piece of the appropriate weight. Quarter lengthwise and cut crosswise into approximately 1 cm long pieces. Cut about 1/3 of a washed bell pepper lengthwise, removing the seeds and white parts. Cut lengthwise into approximately 1.5 cm wide strips and crosswise into approximately 2 cm long pieces. Rinse the bamboo shoots and cut into approximately 1 x 2 cm thick pieces. Strain the meat pieces. Mix all the ingredients for the meat sauce in a bowl until smooth and set aside. For the Cap Cay sauce, quarter the washed tomatoes lengthwise, removing the green and white parts. Cut the quarters crosswise into thirds and place them in a blender with the chicken stock. Blend finely at full speed for 1 minute and set aside. Heat 3 tablespoons of the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 1 minute. Add the noodles and stir-fry for 30 seconds. Stir the meat sauce into the mixture. Remove the mixture from the wok with a slotted spoon and place it in a serving dish. Clean the wok with the orange juice and drizzle it over the meat and noodle dish. Dry the wok with kitchen paper. Add the remaining sunflower oil to the wok and heat until very hot. Add the onions, garlic cloves, lily of the valley, ginger, and chilies and stir-fry for 30 seconds. Add the white parts of the spring onion, carrot, bell pepper, and bamboo shoots and stir-fry for 2 minutes. Deglaze with the Cap Cay sauce. Reduce the heat. Stir in the green parts of the spring onion and simmer for 2 minutes. Transfer the finished Cap Cay to another serving dish. To garnish, sprinkle both serving bowls with mung bean sprouts. Serve and enjoy.