Cap Cay Sayap Ayam Goreng Kuah

Ingredients for 2 servings:

• 4 chicken wings, 3-piece
• 1 liter peanut oil, refined
• 100 g sauce (spring roll sauce)
• 100 g orange juice
• 2 tbsp lemon juice
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp Sambal Belacan, see instructions
• ½ tsp cardamom powder
• 1 tsp instant chicken broth
• 400 g vegetable mix, frozen
• 3 tbsp palm oil, premium quality
• 100 g marinade, see instructions
• 1 tbsp Soy sauce (Kecup Tim Ikan), see instructions
• 1 tsp tapioca flour
• 1 tbsp rice wine, Chinese (Arak Masak)
• 100 g rice (long grain fragrant rice), Thai
• 180 g water
• 4 tbsp palm oil, premium quality
• 1 tbsp rice vinegar, white, Chinese, mild
• 1 tbsp instant chicken broth
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

A delicious, but somewhat elaborate, dish with mixed, stir-fried vegetables and marinated, deep-fried chicken wings. Recipe from Bali, Indonesia.

Combine the marinade ingredients in a sufficiently large pot and bring to a boil. Add the chicken wings and simmer for 20 minutes. Remove the meat from the marinade, strain, and let cool. Reserve 100g of the marinade. Wash the fragrant rice twice, shake dry, and bring to a boil with the rice ingredients in a non-stick container (pot or pan) with a lid. Reduce the heat to simmer and stir after 5 minutes. After another 10 minutes, reduce the heat slightly. After another 15 minutes, turn off the heat, leave the lid on, and set aside the rice. Heat the peanut oil in a wok or deep fryer to 180°C (350°F) and fry the 4 chicken wings for about 2 minutes until golden brown. Combine the ingredients for the Cap Cay sauce. Heat a medium-sized pan, add the palm oil for the vegetables, and heat until hot. Add the thawed mixed vegetables and stir-fry for 3 minutes, then deglaze with the Cap Cay sauce and simmer briefly. Fluff up the crispy rice, which has turned yellow on the bottom, and mix it with the remaining rice. Arrange the rice, meat, and vegetables along with the sauce on serving plates, garnish, and serve warm. The recipes for Sambal Belacan and Kecup Tim Ikan can be found here: https://www.chefkoch.de/rezepte/3510181523031562/Mein-Sambal-Belacan-2.html https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html