Chicken drumsticks ala Sriwidi

Ingredients for 2 servings:

• 4 large chicken drumsticks, fresh or frozen
• 40 g apricot(s), dried
• 250 g orange juice
• 2 m.-large tomato(s), fully ripe
• 4 medium-sized garlic cloves, fresh
• 20 g ginger, fresh or frozen
• 1 small chili pepper(s), green
• 30 g sweet and sour hot sauce, Thai style No. 3 (see note)
• 4 g chicken broth, granulated (strong bouillon)
• 1 tbsp soy sauce, sweet (kecap manis)
• 1 tbsp soy sauce, light
• 2 m.-large tomato(s)
• 1 m.-large zucchini
• n. B. Salt and pepper, black from the mill
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 4 tbsp sunflower oil
• 1 liter of water
• 1 tbsp citric acid
• 1 serving of rice (Nasi Goreng à la Mahnim, see note)
• 1 liter refined peanut oil for frying
• e.g. apricot(s), in pieces
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

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

A festive menu from Kuta, Bali, Indonesia.

Pour orange juice over the apricots until they are well covered. Leave to soak overnight. Strain, gently press out the stock, and use for the sauce. Halve the apricots. Chop 4 of the halves and use for garnishing. Wash the chicken thighs and simmer covered with water for 5 minutes. Drain the water, rinse the chicken thighs, and dry thoroughly. Heat the frying oil to 210 degrees Celsius and fry the chicken thighs in 2 batches for 10-15 seconds until lightly browned. For the sauce, wash the tomatoes, remove the stems, quarter lengthwise, remove the green core and seeds, and cut into thirds crosswise. Peel and press the garlic cloves. Wash, peel, and thinly slice the fresh ginger, then chop these into small pieces. Cut the small green chili crosswise into thin slices. Leave the seeds on and discard the stem. Mix with the remaining ingredients and roast the chicken thighs together with half of the apricot halves, covered, for 50 minutes. Turn occasionally. Strain the sauce at the end, squeeze gently, and season with salt and pepper. Mix the tapioca flour with the rice wine, add to the sauce, and bring to a boil briefly. Add the remaining apricot halves. Meanwhile, cook and roast the rice (bami goreng) according to the recipe. For the side dish, wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green core and seeds. Dissolve 1 heaped tablespoon of salt and the citric acid in 1 liter of water. Wash the zucchini, trim both ends, and cut crosswise into approximately 8 mm thick slices. Soak the slices in salted water for 10 minutes. Stir occasionally. Strain, shake dry, and place on kitchen paper to dry. Heat the sunflower oil in a pan and fry the zucchini slices in two batches until light brown on both sides. Drain on kitchen paper. Place the rice in the center of the serving plates, arrange the tomato pieces and zucchini slices around the rice. Add the chicken thighs and apricot sauce. Drizzle 2 tablespoons of the sauce over the tomato and zucchini pieces. Garnish and serve warm. Below are the URLs for: “Sweet, Sour, and Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html and “Nasi Goreng à la Mahnim” https://www.chefkoch.de/rezepte/3545821530269813/Nasi-Goreng-la-Mahnim.html