My Bami

Ingredients for 2 servings:

• 2 chicken legs
• 1 bag of glass noodles, approx. 100 g
• 2 onions and the green part of a leek, alternatively 1 bunch of spring onions
• ½ bell pepper(s), red
• 1 carrot(s)
• 2 garlic cloves
• 1 piece(s) of ginger root, approx. 1 tsp, chopped
• salt and pepper
• Madras curry powder
• 1 tbsp soy sauce
• 100 ml chicken broth
• e.g. chili powder or sambal oelek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 5 minutes; Total time approx. 3 hours 25 minutes

Place the chicken thighs in a cold, deep, lidded pan without adding any additional fat. Reduce the heat to low. Sprinkle the tops of each thigh with salt, pepper, and curry powder. Turn over after 90 minutes and season again with salt, pepper, and curry powder. After another 90 minutes, remove the thighs, debone, and shred them. In the meantime, dice the bell pepper. Slice the onions and leeks or spring onions into rings. Julienne the carrot. Finely chop the garlic and ginger. Cook the glass noodles in salted water for 6 minutes. Meanwhile, briefly fry the onions and garlic in the fat (retained from the chicken thighs), then deglaze with soy sauce. Add the remaining vegetables and season with curry powder and, if desired, chili or sambal oelek. Pour in approximately 100 ml of chicken stock (or 1 teaspoon of soup mix and water) and bring to a boil briefly to give the dish some sauce. Stir in the chicken. Drain the finished glass noodles and toss them in a little oil to prevent sticking. Serve the noodles as a base for the vegetable mixture so they can absorb the sauce.