Spicy Chicken and Egg Capcay
Ingredients:
- 1 boneless chicken breast or thigh fillet
- 1 egg
- 100g meatballs
- 2 sausages
- 1 small cauliflower, cut into florets
- 1 carrot, sliced
- 2 young corn cobs, cut into pieces
- A handful of green mustard greens or Chinese cabbage
For the spice paste:
- 2 cloves garlic
- 1 candlenut (or substitute with macadamia nuts)
- 1 teaspoon black pepper (Ladaku or your preferred brand)
Seasonings:
- Salt to taste
- 1 teaspoon granulated sugar
- 1 teaspoon MSG or flavor enhancer (optional)
- 2 tablespoons ketchup
- 2 tablespoons chili sauce
- Water as needed
- Cooking oil
Instructions:
-
Prepare the Ingredients: Cut the chicken fillet into bite-sized pieces and wash the vegetables thoroughly. Drain and set aside.
-
Make the Spice Paste: In a mortar and pestle or food processor, blend the garlic, candlenut, and black pepper until smooth.
-
Cook the Chicken: Heat a generous amount of oil in a large pan over medium heat. Add the chicken pieces and sauté until they are cooked through and start to brown.
-
Add the Spice Paste: Stir in the blended spice paste and cook, stirring frequently, until fragrant.
-
Add Vegetables and Meat: Incorporate the cauliflower, carrot, young corn, meatballs, and sausages. Gradually add water to cover the ingredients. Crack the egg on top and gently scramble it into the mixture.
-
Season the Dish: Stir in the chili sauce, ketchup, salt, sugar, and optional MSG or flavor enhancer. Mix well and let the dish simmer until all vegetables are tender and the flavors meld together.
-
Adjust the Flavor: Taste and adjust the seasoning if needed. Once the dish has reached your desired taste, remove from heat.
-
Serve: Garnish with fried tofu or your favorite crispy side dish for added texture. Serve hot and enjoy!
This flavorful and spicy Capcay is a delightful way to enjoy a hearty meal with a mix of vegetables, chicken, and a touch of heat. Perfect for a satisfying dinner or a special occasion!
