Colorful, fried egg noodles with chicken thighs and tauco sauce

Ingredients for 2 servings:

• 4 chicken drumsticks, fresh or frozen
• 1 tbsp Tauco (soybean paste)
• 1 tbsp sauce (Kecap Tim Ikan 2), in my recipes
• 2 m.-sized garlic cloves, fresh
• 1 tsp sesame oil, light
• 200 g coconut water
• 6 Sauce (Sweet and sour hot sauce, Thai style No. 3), in my recipes
• 2 tbsp soy sauce, light
• 4 tbsp tomato juice
• 2 lemons
• 10 g chicken stock powder
• 120 g Chinese egg noodles, dry, wide (Kuda Menjangan Hofun)
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 small carrot(s)
• 40 g cauliflower
• 4 stalks of Kailan (Chinese broccoli)
• 8 small mushrooms
• 2 Pepper, red, long, mild
• 1 chili pepper(s), green, fresh or frozen
• 3 tbsp palm oil, premium quality or sunflower oil
• 2 tbsp Tauco (soybean paste), salty
• 100 g vegetable broth (cooking broth from vegetables)
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 ½ liters of frying oil, preferably refined peanut oil
• 2 m.-large tomato(s), red
• n. B. Cashew nuts, honey-roasted
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Recipe from Lombok, Indonesia. Original title: Mi Goreng Tauco dan Ayam paha.

Peel the garlic and press it into a large bowl. Add the remaining marinade ingredients and mix until smooth. Wash the fresh and thawed chicken thighs, dry them, and brush them with the marinade. Marinate at room temperature for about 2 hours, stirring occasionally. Strain the marinade and pat the chicken thighs dry. Heat the frying oil to 210°C and fry the chicken thighs in batches for 10-15 seconds until light brown. Wash 2 lemons and cut a piece lengthwise from the base of the lemons. Deseed the cores and squeeze the juices by hand. Discard the empty parts and the middle parts (which contain bitter substances). Mix the broth ingredients and simmer the chicken thighs in it with the lid on for 45 minutes, turning occasionally. Let the broth thicken into a sauce for the last 15 minutes, uncovered. Meanwhile, cook the noodles in plenty of unsalted water for 5 minutes until al dente, drain, trim slightly, and spread out on a clean tea towel. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash the cauliflower and trim the bottom of the stalk. Cut off the florets, keeping the stalks as short as possible. Peel the main stalk, halve lengthwise, and cut crosswise into thin slices. Cut the stalks from the florets crosswise into thin slices. Separate the florets, cut into small pieces, and rinse everything again. Wash the kailan, remove the leaves from the stalk, and discard the woody stalk. Separate the thin leaf stalks from the leaves along the midrib and cut crosswise into thin rolls. Quarter large leaves lengthwise and halve smaller ones. Cut these crosswise into strips approximately 1 cm wide. For very small leaves, only remove the leaf stalk and use the whole leaf. Keep the leaves and stem rolls separate. Heat 200g of water, dissolve 4g of the stock powder in it, and blanch the carrots for 2 minutes in this stock, along with the finely chopped cauliflower and the kailan rolls. Use 80g of the vegetable stock for the tauco sauce. Brush the small, fresh button mushrooms. Do not wash! Halve larger mushrooms lengthwise. Cut off the stems at the cap and use. Wash the fresh, red chilies, remove the stems, and cut diagonally into approximately 6mm wide pieces, leaving the seeds. Wash the small, green chili, cut crosswise into thin slices, leaving the seeds, and discarding the stem. For the tauco sauce, desalt the salted beans twice in 500g of fresh water for 6 minutes each. Stir gently occasionally. Strain and rinse. Add the vegetable stock and mash half of the beans with a fork. Dissolve the tapioca flour in the rice wine and stir in. To garnish, wash and peel the tomatoes, quarter them lengthwise, and remove the green stems and seeds. Cut 4 pieces of the white part of the spring onion, each about 3 cm long, and cut them lengthwise into 8 cuts, about halfway through. Place in ice-cold water and let them bloom. Heat 2 tablespoons of the sunflower oil in a wok, add the onions and garlic cloves, and fry until the onions are translucent. Add the carrot slices and cauliflower pieces and stir-fry for 1 minute. Add the kailan rolls, peppers, and chili and stir-fry for 1 minute. Remove from the wok and heat the remaining sunflower oil in it. Add the noodles and stir-fry for 3 minutes. Add the roasted vegetables along with the mushrooms, 2 tomato quarters, and the kailan leaves. Stir-fry for 1 minute. Deglaze with the tauco sauce and simmer with the lid on, reducing the heat to low, for 1 minute. Divide the colorful noodles among the serving plates. Add the chicken thighs and drizzle with the sauce. Garnish and serve warm. Tauco are beans fermented in clay jars that have a unique flavor. These beans are a delicacy in China. They are available in a salty brine and in a sweet-salty, slightly jelly-like version, both available in jars. They are primarily used as sauces for vegetarian and fish dishes. Link for Kecap Tim Ikan 2: https://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html Link for Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html