Cap Cay with Chicken in Balinese Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
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Instructions
- Cut the chicken breast into cubes approx. 2 x 2 cm. Add Kecap Tim Ikan 2 and press in the garlic cloves. Mix everything well and marinate the meat for 1 hour at room temperature, mixing every now and then.
- In the meantime, for the sauce, peel off the appropriate amount of a washed and peeled carrot. Wash the small, green chilli pepper, cut it crosswise into thin slices, leave the grains in place and discard the stem.
- Mix the orange juice with the coconut water and bring to the boil. Add the chilli slices and grated carrots and simmer for 10 minutes. Take everything off the stove and let it cool down.
- Squeeze off the broth with a clean tea towel. Keep the broth, entrust the pressed material to the organic waste. Add the chicken broth and sesame oil to the broth. Mix the tapioca flour with the rice wine and add to the broth.
- Make the mashed potatoes according to the recipe.
- As long as the potatoes for the puree are cooked, prepare the ingredients for the Cap Cay. Cap the onions and the garlic cloves at both ends. Peel both and roughly cut into small pieces. Slice the carrot crosswise into coarse sticks. Cut bite-sized pieces from the fresh pineapple. Strain and weigh canned goods. Remove the stem from the red pepper, wash it, cut it in half lengthways, remove the grains and the partitions and cut the halves of the pods diagonally into pieces approx. 1 cm wide. Remove the central panicle from the cabbage leaves and chop the leaves into approx. 3 cm pieces. Wash the spring onions, remove the wilted leaves and cut the spring onion into rings approx. 8 mm wide. Keep the white and green parts ready separately.
- Heat the frying oil to 180 ° C.
- Strain the marinated chicken pieces.
- Mix the ingredients homogeneously for the dough. The dough should have a honey-like consistency. Add the chicken pieces to the batter and mix well.
- Slide the chicken pieces piece by piece into the hot frying oil and fry them in 3 portions until golden brown. Drain the meat on crepe paper, then distribute it on the warmed serving plates and keep warm. Make a circle around the chicken pieces with the warm mashed potatoes.
- Heat the sunflower oil in a wok. Add the onions, garlic cloves and carrots and stir-fry until the onions are translucent. Add the pineapple and peppers and stir-fry for 1 minute. Then add the cabbage and the white parts of the spring onion and stir-fry again for a minute. Deglaze the vegetables with the sauce and simmer briefly. Season everything with salt and pepper, distribute over the chicken pieces, garnish and serve.
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