Spicy chicken drumsticks with nasi goreng, green asparagus and mango

Ingredients for 2 servings:

• 6 chicken drumsticks without skin, fresh or frozen
• Fried rice (Nasi Goreng ala Susilawati, see my recipes in the database)
• 16 stalk(s) asparagus, green, fresh
• 4 tbsp dry sherry
• 2 tbsp coconut water
• 20 g butter, unsalted
• 2 pinches of chicken broth, granulated (strong bouillon)
• 4 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 tbsp soy sauce, sweet
• 4 medium-sized garlic cloves, fresh
• 3 g chicken broth, granulated (strong bouillon)
• 300 g coconut water
• 1 ½ liters of frying oil, fresh
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 mango(s), ripe
• 2 dates (alternatively mango pieces)
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Prepare the fried rice (nasi goreng) according to the recipe. Skin the chicken drumsticks, if necessary. Crush the garlic cloves and mix with the ingredients for the hot marinade. Simmer the marinade with the drumsticks for 45 minutes. In the meantime, trim the asparagus about 2 cm from the bottom and peel from the middle down. Wash the mango, trim both ends, and peel with a vegetable peeler, starting at the base of the stem. Fillet both sides and score each fillet so that it can be fanned out (see photo). Optionally, garnish the fried rice with the remaining mango flesh. Remove the chicken drumsticks from the marinade and dry on kitchen paper. Heat the frying oil to 200 degrees Celsius. Stir the tapioca flour into the rice wine until smooth, then mix with 120 g of the hot marinade and simmer until the tapioca flour thickens the sauce. Brown the drumsticks in the frying oil and add them to the sauce. Do not boil! Place the cooked rice on the serving plates. Place the asparagus in a pan, add the sherry, coconut water, butter, and stock. Cover and simmer for 7 minutes. Transfer to the serving plates and arrange the drumsticks. Drizzle the asparagus and drumsticks with their sauces, garnish, and serve warm.