Boneless chicken wings with Cap Cay and pasta

Ingredients for 2 servings:

• 2 chicken wings, single-jointed, with skin
• 1 tbsp soy sauce, dark, sweet
• 1 tsp XO sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 ½ liters of frying oil
• 40 g onion(s), red, small
• 4 garlic cloves
• 15 g ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 120 g cauliflower
• ¾ bell pepper(s), red
• 0.66 pepper(s), green
• 1 small cucumber(s)
• 30 g corn kernels (can)
• 3 tbsp sunflower oil
• 60 g liquid chicken stock
• Bell pepper(s) (as described and preparation)
• 1 Pepper, red, long, mild
• n. B. flowers and leaves
• 250 g water
• 1 tsp, leveled chicken broth powder
• 50 g tomato ketchup
• 50 g fusilli
• 2 medium-sized garlic cloves
• Cooking water (from the pasta)
• Marinade, the rest of it (see above)
• 2 tbsp tomato paste
• 4 tbsp cornstarch stock (can)
• 1 tsp tapioca flour
• 1 tbsp rice wine, golden yellow

Instructions

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

A somewhat elaborate dish, but one that impresses with its appearance and taste. Recipe from West Java, Indonesia.

Remove the joints on both sides of the chicken wings (see note). Rinse the wing pieces and dry thoroughly. Mix the remaining ingredients for the meat until smooth and marinate the pieces of meat for 2 hours at room temperature. In the meantime, for the vegetable-rich Cap Cay, peel the onions and garlic cloves and roughly chop them. Cut the washed and peeled ginger into thin slices across the grain. Quarter large slices. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stalk. Cut the top off a 3 cm long piece of carrot, wash, peel and cut lengthwise into thin sticks about 3 x 3 mm. Remove the florets from the cauliflower, including a 2 cm stalk. Chop larger florets lengthwise to the size of your thumbnail. Cut a 1 cm cut off the bottom of the stalk, peel and cut the entire thing into pieces about 3 x 5 x 30 mm (thickness x width x length). Wash the bell peppers and cut eight 5 mm wide strips lengthwise for garnishing. Chop the remaining strips into approximately 8 x 30 mm pieces and use for the Cap Cay. Wash the cucumber, cut off both ends, halve lengthwise, and remove any seeds. Halve the halves lengthwise and cut crosswise into approximately 6 mm thick pieces. Set aside the corn kernels, well drained. Use the bell pepper strips created above to garnish. For garnishing, halve the washed bell peppers lengthwise, remove the seeds, and quarter the halves lengthwise. Let them bloom in cold water. Reserve the blossoms and leaves, if desired. For deep-frying, strain the chicken pieces and allow them to drain well. Set aside the remaining marinade. Heat the frying oil to 180 °C and add the chicken pieces. Reduce the heat to 140 °C and deep-fry for 8 minutes. Drain well and allow to cool slightly. Cut open the chicken pieces along the bone and peel the bone from the meat. Return the pieces to their original shape and place them in a smaller pan. Place the bell pepper strips between the pieces. For the pasta, heat the water, dissolve the chicken stock and tomato ketchup in it. Add the pasta and cook al dente according to the package instructions. Strain, reserving the fusilli and stock. For the sauce, peel and press the garlic. Mix all the remaining ingredients together and pour over the chicken pieces. Simmer gently over moderate heat with the lid on. Heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay and stir-fry for 3 minutes. Stir in the fusilli and stir-fry for 1 minute. Then deglaze with the chicken stock. Reduce the heat and simmer with the lid on for 2 minutes. Divide the chicken pieces into serving bowls along with the hot pepper blossom and the pasta cap cay, garnish with blossoms and leaves as desired, serve, and enjoy. Note: Cleanly separate each chicken 5 to 7 mm from the joint. Pull back the skin if necessary. Use a strong knife and tap the back of the knife with a hammer. Depending on the chicken’s state of readiness, a maximum of four separations should be made. Any remaining outer wing, which has less meat, can be used for another purpose.