Chicken with sweet and spicy ginger sauce — Khao Man Gai

Ingredients for 2 servings:

• 2 chicken legs (thighs and drumsticks), fresh or frozen
• 300 g water
• 6 g chicken stock powder
• 100 g egg noodles (ribbon noodles made from wheat flour)
• 2 tbsp sunflower oil
• 400 g tomato juice
• 8 g chicken stock powder
• 2 Pepper, red, long, mild
• 4 small chili peppers, red, fresh or frozen
• 40 g carrot(s)
• 40 g ginger, fresh or frozen
• 10 g galangal, fresh or frozen
• 3 medium-sized garlic cloves
• 3 tbsp celery (stalks), fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 6 small onions, red
• 1 small spring onion(s)
• 2 Pepper, red, long, mild
• 40 g carrot(s)
• 60 g shimeji mushrooms
• 2 m.-large tomato(s)
• 120 g mango(s), fresh
• 2 tbsp sunflower oil
• 2 liters of frying oil, fresh
• 12 leaves of romaine lettuce

Instructions

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

Served with crispy noodles, stir-fried vegetables and mango pieces, Thai style.

Wash the fresh or thawed chicken thighs, separate the upper and lower legs, and peel off the skin. Boil in plenty of lightly salted water for 3 minutes, strain, and rinse. Discard the stock and clean the pot. Add the chicken thighs to the pot along with the tomato juice and chicken stock powder. Wash all vegetables except the garlic. Slice the peppers crosswise into thin rings, leaving the seeds and discarding the stems. Use the chilies whole. Peel and coarsely grate the carrot. Peel the ginger and galangal and slice crosswise thinly. Peel and press the garlic. Pick off the fresh celery leaves, chop any unblemished leaves, and freeze. Cut the unblemished stalks crosswise into approximately 3 mm wide pieces. Weigh the required amount and freeze the rest. Measure frozen goods and thaw. Use the kaffir lime leaves whole. Separate the romaine lettuce leaves from the stems and place them on two serving plates. Add all of the prepared ingredients to the chicken thighs and pour in enough tomato juice to cover. Simmer with the lid on for 30 minutes. Remove the chicken thighs and drain well. Remove the chilies from the slightly cooled broth, then finely puree the rest in a blender at full speed until you have a sauce. Set aside. Trim both ends of the onions, peel them, and roughly chop them. Wash the spring onions, remove any wilted leaves and roots. Cut the white part diagonally into approximately 6 mm wide pieces and the green part into approximately 1 cm wide rings. Keep the white and green parts separate. Wash the fresh, red chilies, remove the stems, and cut them diagonally into approximately 6 mm wide pieces, leaving the seeds. Use a corrugated grater to slice the peeled carrot into approximately 3 mm thick slices. Remove the substrate and mycelium from the shimeji mushrooms. Separate the mushrooms, cleaning with a brush if necessary. Cut off the long stems at the cap, chop them crosswise and use with the caps. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green stem base and the seeds. Halve the halves lengthwise and crosswise. Wash the mango, cut off a piece at each end, peel it with a vegetable peeler, fillet the flesh from the core and cut into pieces approximately 1 cm in size. Heat the frying oil in a wok or deep fryer to 220 degrees Celsius. Bring the water for the noodles to a boil, dissolve the chicken stock in it and add the noodles. Cook al dente according to the package instructions (approx. 10 minutes). Strain and reserve 40 g of the stock. Deep-fry the thighs in 2 batches until light brown, drain on kitchen paper and remove the meat from the bones. For the noodles, heat a pan with the sunflower oil, add the noodles, and cover and fry over moderate heat until browned on one side. For the vegetables, heat the sunflower oil in a wok, add the small onions, the white parts of the spring onions, peppers, and carrots, and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for another 2 minutes. Deglaze with the noodle stock and season with the sauce. Slide the noodles onto a chopping board and quarter them. Place two quarters on each serving plate. Mix the meat with the vegetables and immediately spoon the mixture over the noodles and serve as a main course.