Chinese wheat noodles with chicken thighs and Cap Cay

Ingredients for 2 servings:

• 4 chicken thighs (upper and lower legs)
• 120 g noodles (Chinese wheat noodles, alternatively spaghetti)
• 4 small chili peppers, red
• 4 medium-sized garlic cloves, fresh
• 2 tbsp paprika powder, sweet
• 8 g shrimp paste (Terasi Udang)
• 2 tbsp light fish sauce (King Lobster)
• 1 tbsp oyster sauce
• 40 g carrot(s)
• 1 small spring onion(s)
• 1 Pepper, red, long, mild
• 2 m.-large tomato(s), fully ripe
• 1 leaf of white cabbage
• ½ m.-sized onion(s)
• 2 tbsp sunflower oil
• 2 servings of Chinese tomato sauce (see note)
• 2 tbsp sweet and sour sauce (Thai style No. 3 sweet and sour sauce, see note)
• 1 ½ liters of frying oil (preferably refined peanut oil)
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

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

Sounds quite simple, like Bolognese sauce with chicken. But it tastes simply delicious!

Thaw frozen chicken thighs and wash fresh ones. Remove all skin and fat. Boil in salted water for 10 minutes, discard the water, and rinse the chicken thighs. Wash the chilies for the marinade and cut them crosswise into small rings. Leave the seeds and discard the stems. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Mix all the ingredients for the marinade in a sufficiently large pot with a lid. Add the chicken thighs and pour in enough water to cover everything. Simmer with the lid on for 60 minutes. Meanwhile, prepare the ingredients for the Cap Cay. Wash or peel all the vegetables and chop them into bite-sized pieces. Separate the green parts of the spring onions. Cut the red chili pepper diagonally into approximately 5 mm wide pieces. Leave the seeds and discard the stems. Wash the tomatoes, remove the stems, peel, quarter, deseed, and halve the quarters lengthwise. Halve the onion crosswise and cut lengthwise into strips approximately 6 mm wide. Remove the central stalk of the white cabbage. Mix the ingredients for the sauce and keep them ready. Heat the frying oil in a deep fryer or wok to 200 °C. Cook the Chinese wheat noodles in plenty of salted water for 6 minutes until al dente. For spaghetti, allow 8 minutes. Remove the chicken thighs from the marinade, let them cool slightly, and dry them with kitchen paper. The frying oil is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Fry the chicken thighs in two batches in the hot frying oil until browned (this takes about 10 seconds per batch). Caution: Danger of splashing! Drain on kitchen paper and keep warm. Meanwhile, heat the sunflower oil for the Cap Cay in a pan. Add the onions and fry until translucent, then the carrots, white spring onions, and bell peppers and stir-fry for 2 minutes. Add the tomato pieces and white cabbage pieces and fry for 1 minute. Then stir in the green parts of the spring onions. Turn off the heat and deglaze the Cap Cay with the sauce, then cover the pan. Drain the noodles and divide them between serving plates. Place the solid parts of the Cap Cay on top and add the chicken thighs. Spread the sauce over the chicken thighs and noodles. Garnish immediately and serve warm. Note: A Chinese kitchen usually has at least 3 people (per dish), and if you’re cooking this alone, you’ll have rock ‘n’ roll for the last 10 minutes. Terasi Udang is fermented shrimp and fish paste and has no similar taste to the shrimp paste sold in tubes. This paste is made in coastal regions throughout Asia and is more dry than pasty. Just ask at an Asian store. URL for the sauces mentioned above: Sweet and sour hot sauce, Thai style No. 3 https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html Tomato sauce, Chinese http://www.chefkoch.de/rezepte/3635501547017578/Chinesische-milde-Tomatensauce.html The first sauce can be purchased at an Asian store as a substitute, but the flavor will be slightly compromised. The second sauce takes 20 minutes and cannot be replaced by anything else. Note: You can hot-marinate the chicken thighs the day before. Strain the marinade after cooking and keep the chicken thighs covered in the marinade in the refrigerator. Dispose of the solid ingredients remaining in the sieve with the organic waste. However, the chicken thighs should be at room temperature before frying.