Chicken wings the kings way

Ingredients for 2 servings:

• 4 chicken wings, fresh
• 3 Pepper, red, long, mild
• 4 m.-sized tomatoes
• 250 g sauce (spring roll sauce ala Sanur Beach, see appendix)
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• e.g. tomato juice
• 4 kaffir lime leaves
• 15 g ginger
• 6 small onions, red
• 3 medium-sized garlic cloves
• 1 small spring onion(s), only the white part
• 20 g palm sugar
• 1 small spring onion(s), only the green part
• 1 tbsp light soy sauce
• 4 tbsp rice wine (Arak Masak)
• 2 tsp tapioca flour
• 120 g marinade (after cooking, see preparation)
• 1 tsp chicken broth powder
• 1 tbsp sesame oil, light
• 1 ½ liters of frying oil
• 4 large pak choi leaves
• 2 cherry tomatoes
• n. B. Pepperoni threads, green

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

This simple side dish impresses with its delicate flavor. Recipe from Beijing, China.

Wash the chicken wings and remove the skin and outer wing. Separate the upper and lower arms at the joint. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and septum, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the tomatoes, remove the stems, skin them, quarter them lengthwise, and remove the green stem base and seeds. Halve the quarters crosswise. Place the bell peppers, tomatoes, and the remaining ingredients in a blender and blend at full speed for 1 minute until smooth. Wash the kaffir lime leaves and use them whole. Wash and peel the fresh ginger, cut off a crosswise piece approximately 4 cm long, and dice it. Freeze any unused diced pieces, weigh the frozen goods, and thaw them. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash the spring onions and slice them into thin rolls, starting from the top. Separate the white and green parts. Empty the puree from the blender into a 2-liter casserole dish. Mix in the spices and add the chicken wings. If they aren’t completely coated, level off with tomato juice. Simmer uncovered for 30 minutes, stirring occasionally. Remove from the heat, let cool slightly, remove the chicken wings with a slotted spoon, and discard any remaining spices. Dissolve the tapioca flour in the rice wine. Mix the sauce ingredients and simmer until smooth. Heat the frying oil to 220°C. Wash and trim the garnish ingredients, and place the bok choy leaves in a serving dish. Deep-fry the chicken wings in 3 batches until light brown (takes about 10-15 seconds; be careful: they may splatter!), drain well, and place in the serving dish. Pour the sauce over the wings, garnish, serve warm as a side dish, and enjoy. Appendix: Springroll sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html