Colorful, fried noodle potpourri garnished with chicken drumsticks

Ingredients for 2 servings:

• 100 g noodles (bakmi), see note 1
• 12 chicken thighs, fresh or frozen
• 4 tbsp barbecue sauce, smoky, e.g. Jay’s Kitchen, BBQ sauce Kansas City, from Singapore
• 3 tbsp tomato paste
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database.) hoi, fresh
• 100 g orange juice
• 3 medium-sized garlic cloves
• 40 g carrot(s)
• 40 g radish(s), white
• 2 Pepper, red, long, mild
• 2 m.-large tomato(s), fully ripe
• 4 small pak choi
• 2 leaves Chinese cabbage, white
• 2 small chili peppers, green, fresh or frozen
• 6 small onions, red
• 4 medium-sized garlic cloves
• 10 g ginger, diced, fresh or frozen
• 1 tbsp oyster sauce (saus tiram)
• 40 g tomato juice
• 2 tbsp rice wine (Arak Masak)
• 4 tbsp sunflower oil
• n. B. Chicken broth to taste
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

a spicy noodle dish from Hong Kong cuisine

Mix the liquid ingredients for the chicken sauce in a saucepan and press in the garlic cloves. Bring the sauce to a boil over medium heat. Briefly rinse the fresh or thawed chicken drumsticks and add them to the simmering sauce. Simmer with the lid on for 30 minutes. Strain, set aside, and reduce the chicken sauce until thickened, then keep warm. In the meantime, wash the ingredients for the Cap Cay, peel if necessary, and chop into bite-sized pieces. Deseed the tomatoes and peppers. Set aside the white and green parts of the bok choy. Finely chop the solid ingredients for the Cap Cay sauce, mix with the liquid ingredients, and set aside. Cook the dried noodles (bakmi) in salted water for 4 minutes, strain, and set aside in a sieve. Heat the sunflower oil in a wok until it begins to smoke. Fry the chicken drumsticks in two batches until light brown all over, add to the chicken sauce, and set aside. Shorten the bakmi slightly and fan out. For the cap cay, add the carrot and radish pieces to the hot wok and stir-fry for 1 minute. Then add the noodles, mix well, and stir-fry for 2 minutes. Add the pepperoni, white pak choi, and tomato pieces and stir-fry for 1 minute. Add the green leaves and white cabbage leaves and stir-fry for 30 seconds. Deglaze with the cap cay sauce and simmer for 1 minute, stirring. Season to taste, divide between serving plates, place the chicken drumsticks on top, and drizzle with the sauce. Note 1) Bakmi is a Chinese type of noodle that looks like spaghetti wrapped in loops, but is made from wheat flour and packaged in bundles of leaves. A 200g package usually contains 3 easily breakable leaves. Whether you cut the washed and dried chicken drumsticks, skin on, into a tulip shape or leave them in their normal shape is up to the chef. 2) The chicken drumsticks are particularly attractive when cut into a tulip shape (see photo). Cut the meat from the bottom of the bone to just before the top of the joint and fold it over the joint to resemble a tulip.