Fragrant ginger chicken drumsticks in a colorful noodle nest

Ingredients for 2 servings:

• 4 chicken thighs (drum legs) fresh or frozen
• 120 g Chinese egg noodles made from wheat flour (type: Yi Jian, Vermicelli)
• 2 tbsp sweet soy sauce (Kecap Manis)
• 3 tbsp chili sauce (spring roll sauce, sweet and sour, Thailand)
• 1 tbsp soy sauce, salty
• 20 g ginger root, fresh or frozen
• 300 g water
• 6 g chicken stock powder, strong bouillon
• 100 g water
• 1 tsp chicken stock powder, strong bouillon
• 2 large shiitake mushrooms, dried
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small carrot(s)
• 1 small spring onion(s), fresh or frozen
• 1 small broccoli
• 12 sugar snap peas
• 2 tbsp sunflower oil
• 1 liter frying oil, preferably refined peanut oil
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 10 g ginger, finely diced, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

An easy-to-cook delicacy, but it does take some time. Recipe from Bali, Indonesia.

Wash the fresh or thawed chicken drumsticks and remove the skin. Remove about 3-4 cm of the lower joint. Wash, peel, and finely grate the fresh ginger and mix it with the remaining ingredients for the hot marinade. Cover and simmer the drumsticks in the marinade for 40 minutes. Meanwhile, cook the noodles al dente in plenty of salted water according to the cooking time specified on the package. Drain the noodles, trim them slightly, and fan them out on a clean tea towel. For the mixed vegetables, heat the water, dissolve the chicken stock in it, and pour the boiling stock over the mushrooms. Soak the mushrooms for 30 minutes. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash, trim both ends of the carrot, and peel them. Using a coarse grater, grate the appropriate amount from the bottom. Wash the spring onions, remove any wilted leaves, and slice the onions into approximately 10 mm wide rings. Keep the white and green parts separate. Cut 2 cm off the bottom of the stalk of the washed broccoli and remove about 3 cm of the florets, including the stalk. Chop the florets to the size of a thumbnail. Cut the upper, non-woody parts of the stalks crosswise into thin rolls. Peel the woody stalks and cut them lengthwise into thin strips, trimming them to about 2 cm. Keep the stalks and florets separate. Wash the snow peas, trim both ends, and pull off the strings on both sides. Halve the pods diagonally. Squeeze the broth out of the mushrooms by hand and use later. Cut the mushroom caps into thumbnail-sized pieces. Discard the tough stems. Remove the drumsticks from the marinade, drain in a coarse sieve, and let them dry on kitchen paper. Add 2 tablespoons of the marinade to the mushroom broth. Carefully drain the marinade, leaving only about 1 glass of water. Mix the remaining broth with the tapioca flour dissolved in the rice wine and bring to a boil. Heat the frying oil in a deep fryer to 210°C. Heat a wok. Add the sunflower oil and heat until hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the grated carrots along with the white spring onions and the broccoli stalks and stir-fry for 1 minute. Add the broccoli florets, snow peas, and mushrooms and stir-fry for another minute. Mix in the noodles and green spring onions and stir-fry for 1-2 minutes. Deglaze everything with the mushroom broth and stir-fry until the noodles have almost absorbed the broth. Season the colorful noodles with pepper and salt, arrange them in a ring on the serving plates, and keep warm. Brown the drumsticks in two batches in the deep-frying oil, taking about 10-15 seconds per batch. Briefly drain the drumsticks and place them in the center of the noodle ring. Drizzle 2 tablespoons of the sauce over each drumstick and sprinkle with the diced ginger. Garnish and serve warm, with the remaining sauce for dipping.