Chicken drumsticks with mango sauce and noodles

Ingredients for 2 servings:

• 4 chicken thighs
• 1 tsp turmeric powder
• 1 tsp, leveled chicken broth powder
• 2 liters of frying oil
• 1 liter of water
• 20 g chicken stock powder
• 3 tsp turmeric powder
• 1 cinnamon stick(s), approx. 8 cm
• 2 kaffir lime leaves
• 1 mango(s), approx. 450 g
• n. B. Peanuts, halved
• 2 m.-large tomato(s), oblong
• 4 small Kailan (Chinese broccoli), approx. 16 – 20 cm
• n. B. flowers and leaves
• 2 medium-sized garlic cloves
• 5 g ginger root
• 1 small chili pepper(s), green
• 1 mango(s), 4 small fruit fillets (see preparation)
• 100 g coconut milk, 24% fat content
• 1 tsp turmeric powder
• ½ tsp chicken broth powder
• 1 tbsp sugar, fine
• 2 tbsp rice wine, dark, spicy-mild
• n. B. salt and pepper, red
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

The sweet and spicy mango sauce complements the flavor of this dish. Recipe from Bali, Indonesia.

If there is any skin, remove the skin from the thighs, rinse them, and dry them thoroughly. Cut off 3 cm of the lower joints. Mix the turmeric powder with the level teaspoon of chicken stock powder and rub it into the drumsticks. Heat the frying oil to 190°C. Add the thighs and fry for 2 minutes. Remove from the wok, drain well, and set aside. For the stock, bring 1 liter of water to a boil in a 2.5-liter casserole dish. Then add 20 g of chicken stock powder, turmeric powder, cinnamon stick, kaffir lime leaves, and the thighs; cover and simmer gently for 30 minutes. Wash the mango, decapitate both ends, peel, and fillet. Cut fan-shaped cuts into the two large fillets lengthwise, as shown in the photo, place them on the serving plates, and secure the fans with the peanut halves. Use the other 4 small fillets for the sauce. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place them in the serving dishes. Wash the kailan, separate the bottom two leaves from the stem and use them. Cut off about 1 cm of the exposed stem at the bottom and peel it. Place the kailan in a pan with a cup of water. Have the washed blossoms and leaves ready, if desired. Peel the garlic cloves and ginger. Thinly slice the ginger crosswise. Remove the washed chili pepper from the stem. Finely chop the mango fillets. Place all the sauce ingredients in a blender and puree until smooth. Season to taste with salt and red pepper. Keep the sauce warm; do not boil it! Now bring 350g of water to a boil for the noodles. Dissolve the mushroom broth powder in it and cook the noodles according to the package instructions (approx. 2 to 3 minutes) until al dente. Blanch the prepared kailan for 2 minutes, then place it to the right and left of the mango fillets. Drain the noodles and divide them among the serving bowls. Place the chicken thighs next to the noodles. Drizzle the sauce over the noodles and drumsticks. Garnish with flowers and leaves, if desired, serve, and enjoy. Serve with a cool beer.