Sambal Ayam Tauge Balado

Ingredients for 2 servings:

• 400 g chicken leg(s), fresh or frozen
• 500 g water
• 10 g chicken broth, granulated
• 200 g mung bean sprouts
• 1 small pak choi
• 1 small carrot(s)
• 2 cm ginger, fresh
• 1 tsp oyster sauce (Saos Tiram)
• 4 tbsp mango juice or orange juice
• 160 g chicken broth
• 2 tsp tapioca flour
• 4 tbsp vegetable oil
• 4 tsp, heaped Sambal Bajak
• 2 tbsp vegetable oil
• 2 tbsp orange juice
• 1 ½ liters of frying oil
• 10 g chicken broth, granulated
• 1 leaf of pak choi
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Chicken drumsticks with mung bean sprouts Balado style

Wash the fresh or thawed chicken drumsticks and cook in 500g water with 10g instant chicken stock for 30 minutes. Strain, and set aside the chicken stock. Dry the chicken drumsticks. Heat the frying oil to 220°C and deep-fry the chicken drumsticks in batches (max. 3 drumsticks per batch). Drain on kitchen paper and let cool. Wash the mung sprouts and steam them in a sieve over the chicken stock for 2 minutes. Separate the bok choy leaves from the stalks, wash them, and arrange them on the serving plates. Arrange the mung sprouts on top. Finely chop the separated bok choy leaves for garnish. Grate the carrot into strings and sprinkle over the mung sprouts. Remove the bones from the chicken drumsticks and place them on top of the carrot strings. Peel the ginger and cut it crosswise into thin slices. Cook 100g of the chicken stock with the remaining sauce ingredients for 5 minutes. Remove the ginger slices and mix 2 tablespoons of the (cold) chicken stock with the tapioca flour. Add to the simmering chicken stock, mix well, bring to a boil, and let it thicken. Spoon the sauce over the chicken drumsticks and mung bean sprouts. Mix the ingredients into the sambal and add to the Sambal Ayam Tauge Balado (see photo). Garnish and serve with white rice.