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Cap cay

Name: Cap cay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: ID
Ingredients: 200g chicken breast, thinly sliced; 150g raw shrimp, peeled; 3 tbsp oil; 4 cloves garlic, chopped; 1 onion, sliced; 1 carrot, sliced thinly; 1 small head broccoli, cut into small pieces; 100g baby corn, halved; 100g mushrooms, sliced; 200g Chinese cabbage, chopped; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp sugar; ½ tsp white pepper; 200ml chicken stock or water; 1 tbsp cornstarch, mixed with 2 tbsp water; 1 tsp sesame oil

20m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Sauté sino-indonésien de légumes variés, poulet et crevettes dans une sauce brillante à l'huître.

#indonesian#stir-fry#vegetables#chicken#shrimp#wok#chinese-indonesian

Portions

4portions

Ingrédients

Nutrition

calories250

protein26g

carbs17g

fat10g

fiber5g

Par portion

Étapes

Cook the chicken and shrimp

Heat 1 tablespoon of oil in a large wok (at least 30 cm / 12 in) over high heat. Stir-fry the chicken for about 3 minutes until opaque and cooked through, then add the shrimp and cook 1-2 minutes until pink and opaque. Remove everything from the wok.

1 tbsp oil
200g chicken breast
150g shrimp

✅ C'est prêt quand : chicken is opaque and shrimp are pink and opaque (internal temp 74°C/165°F)

⏱4:30

Fry garlic and onion

Add the remaining 2 tablespoons of oil to the wok over high heat. Fry the garlic and onion for about 1 minute until fragrant.

2 tbsp oil
4 cloves garlic
1 onion

✅ C'est prêt quand : garlic and onion smell fragrant, not browned

Cook the hard vegetables

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Add the soft vegetables

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Add the sauce

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Thicken and serve

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Cook the chicken and shrimp

1 tbsp oil
200g chicken breast
150g shrimp

✅ C'est prêt quand : chicken is opaque and shrimp are pink and opaque (internal temp 74°C/165°F)

⏱4:30

Fry garlic and onion

Add the remaining 2 tablespoons of oil to the wok over high heat. Fry the garlic and onion for about 1 minute until fragrant.

2 tbsp oil
4 cloves garlic
1 onion

✅ C'est prêt quand : garlic and onion smell fragrant, not browned

Cook the hard vegetables

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Add the soft vegetables

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Add the sauce

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Thicken and serve

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History & Culture

The Story Behind the Dish

📍 Chinese-Indonesian kitchens📅 Early 20th century🥦 ID

Cap cay is a Hokkien Chinese name, from the language spoken by many Chinese immigrants to Indonesia. It was cooked in Chinese-Indonesian restaurants and became a home favorite across the country.

There is no fixed recipe: cooks use whatever vegetables are fresh that day. Some make it with lots of gravy, others keep it dry.