A mango potpourri on mustard greens leaves

Ingredients for 2 servings:

• 6 chicken drumsticks
• 1 m.-large Pak Choi (Chinese mustard greens, Asian shop)
• 1 m.-sized mango(s)
• 1 Pepper, long, red
• 50 g medicinal beans (kacang kapri)
• 200 g orange juice
• 1 tsp instant chicken broth
• 1 pinch(s) nutmeg
• 1 pinch(s) cardamom powder
• 2 pinches of cayenne pepper
• n. B. Pepper (a few threads), leftovers
• n. B. Mango pulp (a few pieces), leftovers
• 100 g coconut milk, creamy
• n. B. salt and pepper, black
• 3 m.-sized potatoes
• ½ m.-large onion(s), brown
• 2 m.-sized garlic cloves, fresh
• 3 tbsp butter
• ⅛ pretzel(s) (small piece9
• 500 g water
• 2 tbsp lemon juice
• 1 tbsp celery leaves, fresh or frozen
• 1 tbsp tapioca flour
• 1 egg yolk
• ½ tsp instant chicken broth
• 1 pinch(s) black pepper
• 1 pinch(s) of mace powder
• 4 tbsp mashed potato powder
• 1 liter peanut oil
• 4 chili pepper(s), curly, red
• n. B. Pepper, cut into rings
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pusparagam Mangga dengan Pak Choy

Remove the lower joint from the chicken drumsticks and then peel off the skin. Wash, pat dry, and set aside. Generously trim off the lower stalk of the mustard greens, remove the leaves, wash them individually, and blanch them together in salted water. Don’t discard the salted water! Arrange the blanched leaves on the serving plates. Wash and peel the mango, then fillet it along the two wider sides first. Remove the remaining flesh and use it for the nut sauce. Place the large fillets in the center of the serving plates. Wash the chili peppers and cut them into thin rings starting at the bottom (at least one ring for each bok choy leaf) and remove the seeds. Split the rest of the pod lengthwise, remove the seeds, and cut into thin strands. Use these for the nut sauce. Place the ingredients for the nut sauce, from kacang kapri to hot pepper threads, along with the chicken thighs in a saucepan and simmer with the lid on for 45 minutes. In the meantime, make the potato dumplings. Peel, wash, and lightly chop one potato. Boil in salted bok choy water until tender, let cool slightly, and mash with a potato ricer. Finely chop the onion and garlic and lightly brown with 2 tablespoons of the butter. Cut the pretzel into small cubes and roast in the remaining butter until golden brown. Pour the water into a large bowl and add the lemon juice. Peel and wash the remaining potatoes, then grate them into the lemon water. Strain and squeeze out the water with all your might using a clean towel. Knead the potatoes, the remaining ingredients (from celery leaves to mashed potato powder), and the onion mixture into a dough. Form four equal-weight dumplings. Hide ¼ of the pretzel cubes in each dumpling. Simmer the dumplings in the bok choy water for 20 minutes until tender, then transfer to serving plates. Remove the chicken drumsticks from the heat, let them cool slightly, carefully remove the drumsticks, drain, and set aside. Pour the broth into a blender and roughly puree on low for 10 seconds. Return to the saucepan, add the mango pieces, and coconut milk. Stir, season to taste, and keep warm. Heat a wok, add the peanut oil, and heat until hot. Brown the chicken drumsticks for about 20 seconds, drain, and transfer to serving plates. Spoon some of the sauce over the dumplings and drumsticks, garnish, and serve immediately, with the remaining sauce as a separate side dish.