BBQ chicken drumsticks with Cap Cay in a noodle nest

Ingredients for 2 servings:

• 14 chicken thighs (chicken drumsticks), fresh or frozen
• 120 g Chinese egg noodles, dried, curly (Mi Telur Urai)
• 10 tbsp BBQ sauce (Carolina Honey BBQ Sauce), see notes
• 400 g sweet and sour hot sauce, Thai style No. 3, see note, or a Thai spring roll sauce
• 100 g tomato juice
• 4 tbsp sweet soy sauce (Kecap Manis)
• 10 g chicken broth (strong bouillon)
• 4 small red chili peppers
• 4 medium-sized garlic cloves
• 2 kaffir lime leaves
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 1 small chili pepper(s), green, fresh or frozen
• 12 sugar snap peas, green, fresh
• 2 leaves of white cabbage
• 2 tbsp oyster sauce (saus tiram)
• 80 g coconut water from the Asian shop
• 2 tbsp sesame oil, light
• 1 tsp, leveled chicken broth (strong bouillon)
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 2 liters of frying oil, preferably peanut oil, refined
• 2 tbsp sunflower oil
• n. B. flowers and leaves

Instructions

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

Crispy noodles filled with Cap Cay in oyster sauce as a side dish to the spicy chicken drumsticks.

Rinse the fresh or thawed chicken drumsticks thoroughly. Cover and boil in a 1.5-liter saucepan with lightly salted water for 5 minutes. Drain the cooking water and rinse the drumsticks thoroughly again. For the marinade, wash the small red chilies, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Wash the leaves and use them whole. Place all the marinade ingredients in a suitable saucepan with a lid and bring to a boil. Add the drumsticks and simmer with the lid on for 45 minutes. Strain and let cool. Reserve the sauce and freeze. Remove any ingredients from the drumsticks and pat dry on kitchen paper. Meanwhile, soak the pasta in water for 1 minute. Let it swell on a fresh tea towel. For the Cap Cay, cut off both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the small green chili and cut it crosswise into thin slices, leaving the seeds and discarding the stem. Wash the snow peas, trim both ends, and pull the strings off the ends. Halve larger pods crosswise, leaving smaller ones. Use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut it crosswise into thin slices. Shred the leaves into pieces approximately 2 x 3 cm in size. For the sauce, mix the ingredients together and set aside. For one noodle nest, spread half of the soft noodles between two sieves and tie the sieves together tightly with floral wire. For the second nest, remove the first nest after frying and process the remaining noodles in the same way. Heat the frying oil to 200 °C. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Fry the noodle nests until crispy but not brown, drain well, and place in serving bowls. Keep warm. Brush the drumsticks with Carolina Honey BBQ sauce and grill until light brown on both sides. Keep warm. Heat a wok, add the sunflower oil, and heat until hot. Add the chopped onion, garlic, and chili, and stir-fry for 1 minute. Add the remaining ingredients for the Cap Cay and stir-fry for 2 minutes. Deglaze with the sauce and reduce the heat. Simmer for 1 minute. Fill the noodle nests with the Cap Cay and sauce, add the drumsticks, and drizzle with the remaining BBQ sauce. Garnish and serve warm. Note – The recipes for the sauces used can be found here: Carolina Honey BBQ Sauce: https://www.chefkoch.de/rezepte/3774161575001178/Carolina-Honey-BBQ-Sauce.html Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html