Chicken wings with Cap Cay and fried pineapple pieces

Ingredients for 2 servings:

• 4 chicken wings
• 70 g light soy sauce
• 30 g soy sauce, dark, sweet
• 2 liters of frying oil
• 100 g pineapple pieces (can)
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger) (kencur)
• 1 small chili pepper(s), green
• 100 g Kailan (Chinese broccoli)
• 70 g cauliflower
• 1 Pepper, red, long, mild
• 60 g marinade, remaining (see above)
• 20 g pineapple juice (can)
• 1 tsp XO sauce
• 20 g tomato juice
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Sweet, sour, and spicy side dish from modern Balinese cuisine.

Remove any joints or parts of the chicken wings. Rinse and dry the wings thoroughly. Mix the soy sauce and bring to a boil. Pour spoonfuls of the sauce over the wings. Return to the heat and continue until the skin has tightened. Dry the chicken thoroughly. For the Cap Cay, drain the pineapple pieces well. Trim the ends of the onions and garlic cloves, peel them, and roughly chop them. Brush the kencur thoroughly with a wet cloth if necessary, then peel and cut into small, thin slices. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Wash the fresh kailan and separate the leaves from the stem. Cut a 1 cm cut off the bottom of the stems. Peel the area from the 3rd leaf down to the stems, halve the thick parts lengthwise, and cut the thinner parts crosswise into 2 cm pieces. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into approximately 3 cm long pieces and discard the midribs. Keep the leaves, stems, and stem pieces separate. Cut off the cauliflower florets with a 2 cm stem. Chop larger florets lengthwise to the size of your thumbnail. Cut off 1 cm from the bottom of the stalk, peel it, and cut it completely into 3 x 5 x 30 mm (thickness x width x length) pieces. Cut off the stem of the washed bell pepper, cut open on one side, remove the bright red partitions and seeds, and cut crosswise into thin strips. Mix all the ingredients for the sauce together and set aside. Heat the frying oil to 190 °C and add the wing pieces (Caution: Danger of splashing!). The oil temperature will drop to approximately 140 °C. Fry at 150 °C for 10 minutes until done. Meanwhile, heat 2 tablespoons of sunflower oil in a wok until very hot. Add the pineapple pieces and stir-fry until browned. Remove from the wok with a slotted spoon. Add the remaining sunflower oil and heat until very hot. Add the onions, garlic cloves, kencur, and chili, and stir-fry for 30 seconds. Add the solid parts of the kailan along with all the cauliflower pieces and stir-fry for 3 minutes. Deglaze with the sauce and stir in the kailan leaves. Stir-fry for 2 minutes over reduced heat. Divide the cooked Cap Cay among the serving dishes using a slotted spoon. Place the pineapple pieces on top and drizzle with sesame oil. Add the fried wing pieces and drizzle with the remaining sauce. Garnish with flowers and leaves, if desired, serve, and enjoy. Note: The spice lily, also called aromatic ginger, is a plant related to ginger, whose aromatic root tubers are used in many high-quality dishes. It is available fresh in good Chinese shops under the name kencur (pronounced: ken-dschur). Further information and pictures can be found online under the name kencur.