Cap Cay with chicken wings in spicy sauce – Cap Cay Ayam kuah

Ingredients for 2 servings:

• 2 chicken wings with outer wings
• 1 ½ liters of frying oil
• 350 g water
• 8 g chicken stock powder
• Meat sections (outer wings) with joints, see preparation
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 15 g ginger
• 2 m.-large pak choi
• 1 small cauliflower
• 1 pepper, red, long, mild to medium hot
• n. B. broth, strained
• 1 tbsp tomato paste
• 2 tbsp Bulgogi sauce (see note)
• 1 tbsp oyster sauce
• 3 tbsp sunflower oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

An Indonesian appetizer or snack, often enjoyed with rice as a main meal.

To trim the chicken wings, use a cleaver, a cutting board, and a rubber or kitchen hammer. The joints and associated tendons make removing the bones very difficult. Separate the almost meatless outer wings, leaving the entire joint on the outer wing. Separate the middle wing from the inner wing, leaving the joint on the inner wing. Separate both joints on the inner wing. This leaves two jointless middle and inner wings, two outer wings with joints, and the severed joints (4 pieces) from the inner wing, which must have a joint to the chicken body. To make the broth, bring the water to a boil, dissolve the chicken broth powder, and simmer all the chicken parts with joints (6 pieces) for 30 minutes. Strain the broth and use it for the sauce. Discard any solid parts. Heat the frying oil to 160 degrees Celsius and fry the remaining chicken wings for 8 minutes until light brown. Remove from the oil, drain well, and allow to cool. Then remove the bones and set aside the meat. Meanwhile, for the Cap Cay, trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash, peel, and slice the lily of the valley and ginger crosswise. Remove the leaves from the rinsed bok choy and cut the white part crosswise into approximately 2 cm wide pieces. Quarter the green part lengthwise and cut crosswise into approximately 3 cm pieces. Set aside. Wash the cauliflower, trim the bottom end of the stalk, peel the stalk, and slice crosswise into thin slices. Separate the florets, cut into bite-sized pieces, and rinse everything again. Trim the stalk of the washed bell pepper, cut open on one side, remove the pink membranes and all the seeds. Cut crosswise into thin strands from the top. Mix all the ingredients for the sauce until smooth and set aside. Heat the sunflower oil in a wok until very hot. Add the onions, lily of the valley, and ginger and stir-fry for 30 seconds. Add the white parts of the bok choy and the cauliflower. Stir-fry for 2 minutes. Add the bok choy leaves and chili peppers and stir-fry briefly. Deglaze with the sauce. Add the boned chicken pieces and simmer for 1 minute. Divide the finished Cap Cay Ayam kuah among the serving bowls, serve, and enjoy warm. Note: Bulogi sauce is a Japanese soy sauce. This spicy, slightly thick, mild soy sauce has a slightly sweet flavor. It is universally suitable for soups, sauces, and Far Eastern salads.