XO noodles with Cap Cay and chicken strips – XO-Mie dan Cap Cay Ayam

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tbsp XO sauce, medium hot
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 2 leaves of Lollo Bianco (large lettuce leaves)
• 2 m.-large tomato(s), oblong
• n. B. Salt and pepper, black, freshly ground
• n. B. flowers and leaves
• 30 g onion(s), red, small
• 3 medium-sized garlic cloves
• 20 g spice lily (aromatic ginger)
• 1 Pepper, green, long, mild
• 2 Pepper, red, long, mild to medium hot
• 70 g cauliflower florets
• 0.33 pepper(s), green
• 320 g water
• 4 g chicken stock powder
• 100 g Chinese egg noodles, round, dried
• Cooking water (from the pasta)
• Marinade, the rest of it (see above)
• 1 tsp XO sauce, medium hot
• 20 g tomato ketchup
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

Spicy Cap Cay with fried noodles and marinated chicken breast. Recipe from Java, Indonesia.

Cut the thawed meat across the grain into approximately 6 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then cut crosswise into approximately 8 mm wide strips. Mix all of the other ingredients with the meat until smooth and marinate the meat for 2 hours at room temperature. To garnish, line two serving bowls with the lettuce leaves. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 2 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on the serving bowls. Wash the blossoms and leaves, if desired, and set aside. For the Cap Cay, peel the onions and garlic cloves and roughly chop them. Cut the washed and peeled lily of the valley into thin slices across the grain and roughly chop them. Remove the stems from the washed bell peppers, halve them lengthwise, remove the seeds, and cut the halves diagonally into 6 mm wide pieces. Separate the cauliflower florets from the stem, leaving about 3 cm of stalk, and rinse. Remove one third of the washed bell pepper, deseed it, cut it lengthwise into thirds, and cut it diagonally into 1 cm wide pieces. For the pasta, bring the water to a boil and dissolve the chicken stock powder in it. Add the pasta and cook al dente according to the package instructions. Strain and reserve the pasta water. Fan out the pasta and shorten it if necessary. Use the reserved stock for the sauce. Strain the meat and pat dry on kitchen paper. Mix all the ingredients for the sauce until smooth. Bring to a boil briefly and set aside. For the meat, heat the sunflower oil in a wok until smoking point. Add the meat and stir-fry for 1 minute. Immediately remove the meat from the wok with a slotted spoon and keep warm. Reduce heat slightly, add the sesame oil, and heat until fragrant. Add the onions, garlic cloves, and lily of the valley and stir-fry for 30 seconds. Add the chili peppers, cauliflower florets, and bell pepper pieces and stir-fry for 1 minute. Stir in the noodles and stir-fry for another 1 minute. Add the sauce and stir-fry. Reduce heat further and simmer until almost all of the sauce is absorbed. Immediately divide the finished Cap Cay among the prepared serving dishes, add the meat pieces, garnish as desired, and serve.