Cap Cay with chicken and quail eggs

Ingredients for 2 servings:

• 250 g chicken wings
• 2 tbsp soy sauce, sweet, dark, thick
• 2 tbsp soy sauce, light
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 10 quail eggs
• n. B. flowers and leaves
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 15 g ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 60 g cauliflower
• 40 g bell pepper(s), green
• 1 Pepper, red, long, mild
• 1 snake bean(s), approx. 80 cm
• Marinade, rest of it
• 80 g liquid chicken stock
• 1 tsp XO sauce, medium hot
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 ½ liters of frying oil
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A sophisticated, festive side dish. Recipe from modern Balinese cuisine in Indonesia.

Use poultry shears or a cleaver to cut off the joints from the chicken wings and discard them. Rinse the chicken wings and dry them thoroughly. Mix the remaining meat ingredients to make a marinade and marinate the wing pieces for 1 hour. Strain, discard the marinade, and dry the wings thoroughly. Use the remaining marinade for the sauce. To garnish, hard-boil the quail eggs in water for 10 minutes, rinse with cold water, and peel them. Reserve the flowers and leaves if desired. For the Cap Cay, decapitate the onions and garlic cloves at both ends, peel them, and roughly chop them. Wash the lily of the valley and ginger, peel them, and slice them crosswise into thin slices. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Wash a small carrot, decapitate both ends, and peel it. Cut off a piece about 5 cm long from the top and cut it into small cubes. Wash the cauliflower, bell peppers, chili peppers, and snake beans. Cut off the cauliflower florets from the side, leaving about 3 cm of the stem. Cut larger florets lengthwise. Separate a segment of the bell pepper, clean, and chop into 8 x 20 mm pieces. Cut off the stem of the bell pepper, halve the fruit lengthwise, remove the seeds and arils, and cut diagonally into strips about 6 mm wide. Cut the snake beans into pieces about 2 cm long and blanch for 1 minute (see note). Mix all the ingredients for the sauce together and set aside. Heat the frying oil in a wok or deep fryer to 160 degrees Celsius. Add the chicken pieces and fry for 8 to 10 minutes until medium brown. Remove from the wok and let cool. Then remove the meat from the bones and cut longer pieces in half crosswise and set aside. Heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, lily of the valley, ginger, and chili and stir-fry for 30 seconds. Then add the carrot, bell pepper, chili pepper, and snake beans and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 2 minutes. Remove from the heat and stir in the meat and sesame oil. Divide among serving bowls, garnish with the quail eggs and flowers and leaves, if desired, and serve. Note: Blanching the snake beans will brighten their color.