Thai chicken wings ala Sriwidi

Ingredients for 2 servings:

• 8 chicken wings
• 1 ½ liters of frying oil, preferably peanut oil
• 1 small broccoli
• 1 Pepper, red, long, mild
• 10 g ginger, thinly sliced
• 3 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 1 tbsp oyster sauce (saus tiram)
• 5 tbsp tomato juice
• 2 tbsp sauce (spring roll sauce), Thailand
• 50 g coconut water
• 1 pinch(s) chicken broth
• Marinade (see preparation)
• 70 g rice
• 30 g carrot(s)
• 120 g coconut water
• 4 g chicken broth
• 1 egg(s), size M
• 1 pinch(s) chicken broth
• 4 leaves of frisée lettuce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the marinade, cut off both ends of the garlic cloves, peel them, and press them into a bowl using a garlic press. Add the remaining ingredients and mix until smooth. Remove the skin from the fresh or thawed chicken wings, rinse them, and dry them. Add them to the marinade and mix well. Marinate for 30 minutes at room temperature. Wash the rice until the rinse water runs clear. Strain and drain. Cut a 4 cm long piece from a carrot, peel it, slice it lengthwise into thin strips, and then cut the strips lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let them thaw. Bring the coconut water, rice, and cubes to a boil in a lidded saucepan. Reduce the heat significantly and simmer for 12 minutes. Turn off the heat and let the rice mature for 30 minutes. Do not open the lid! Stir in the scrambled eggs. Garnish a serving platter with the washed frisée lettuce. Crack the egg and whisk it with the chicken stock. Heat a medium-sized pan, add 1 tablespoon of the sunflower oil and let it heat through. Fry the beaten eggs until scrambled and let cool. Chop any larger pieces. Wash the broccoli and cut off 4 florets. Cut 4 slices, approximately 3 mm thick, from the peeled stalk. Wash the red chili pepper and cut crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stalk. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh the frozen goods and thaw them. Strain the chicken wings through a coarse sieve. Prepare the sauce with the marinade and the other 2 ingredients. Dry the wings with kitchen paper. Remove any garlic particles with a brush. Heat the frying oil in a wok or deep fryer to 160 degrees Celsius. Deep-fry the wings for 8 minutes. Meanwhile, heat the remaining sunflower oil in a deep pan or wok. Stir-fry the broccoli, peppers, and ginger for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Then cover and keep warm. Arrange the drained wings on a serving plate. Place the rice and vegetables with the sauce on top. Serve with two bowls and two spoons.