XO-Lo-Din chicken with spicy noodles

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tsp, leveled chicken broth powder
• 1 tsp light soy sauce
• 1 tbsp black bean paste (with whole beans, hot)
• 6 g papaya pulp, pureed, frozen
• 1 bar of baking powder
• 120 g pearl onions, small, red
• 4 medium-sized garlic cloves
• 8 g ginger
• 1 Pepper, red, long, mild
• 4 small Topai Cai (small Pak Choi style)
• 400 g water
• 10 g chicken stock powder
• 140 g Chinese egg noodles, dried, round
• 3 tbsp sesame oil, light, for frying
• 4 tbsp tomato ketchup
• 1 tbsp rice wine, dark, spicy-mild
• 4 tbsp cooking water (from the pasta)
• Marinade, the rest of it (see above)
• 2 tbsp cooking water (from the pasta)
• 2 tbsp mild black bean paste
• 2 tbsp XO sauce
• 1 tsp coconut palm sugar, brown

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 48 minutes

A succulent street food from the Nonya cuisine in Malaysia.

Cut the thawed chicken breast across the grain into approximately 6 mm thick slices, ideally using a bread and sausage slicer. Halve the slices lengthwise and then thirds crosswise. Mix all the other ingredients with the meat until smooth and marinate the meat, covered, for 2 hours at room temperature, stirring occasionally. For the vegetables, peel the pearl onions and use them whole. Peel the garlic cloves and halve or third them lengthwise, depending on their size. Cut the washed and peeled ginger into thin slices across the grain and chop finely. Remove the stem from the washed chili pepper, halve it lengthwise, and remove the pink membranes and all the seeds. Cut the two halves crosswise from the top into thin strands. To garnish, remove the leaves from the topai and place them on serving plates. Strain the meat and drain well. Use the remaining marinade for the meat sauce. For the noodles, bring the water to a boil and dissolve the chicken stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain and set aside the stock. Heat the sesame oil in a small pan, add the noodles and fry over moderate heat on both sides (i.e. the center of the flatbread should remain light brown) until light brown. In the meantime, mix all the ingredients for the sauce and set aside. Also mix all the ingredients for the meat sauce and set aside. Heat two tablespoons of the sunflower oil in a wok until very hot. Add the well-drained pieces of meat and stir-fry until all the pieces of meat have turned a light color. Immediately remove from the wok with a slotted spoon and set aside. Reduce the heat slightly. Add the remaining sunflower oil and let it heat up. Add all the vegetables and stir-fry until all the pearl onions are glazed. Add the meat pieces again, stir-fry briefly and divide the mixture between the serving plates. Halve the cooked pasta flatbread, place on the serving plates and spread with the tomato sauce. Serve and enjoy.