Crispy noodles with spicy chicken stamps à la Dewi Desi

Ingredients for 2 servings:

• 120 g noodles (bakmi), see note 1
• 12 chicken drumstick(s), fresh or frozen, see note 2
• 40 g carrot(s)
• 40 g white radish(s)
• 12 sugar snap peas
• 2 Pepper, red, long, mild
• 2 tomatoes, fully ripe
• 4 small pak choi
• 2 heads of Kailan (Chinese broccoli)
• 3 stalks of cabbage (Chinese flower cabbage)
• 3 tbsp sunflower oil
• 2 small chili peppers, green
• 4 medium-sized garlic cloves, fresh
• 10 g ginger, diced, fresh or frozen
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp hoisin sauce
• 120 g coconut water
• 30 g orange juice
• 3 tbsp broth from the marinade
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 3 g shrimp paste (terasi udang)
• n. B. Chicken broth, stock, to taste
• 600 g water
• 8 g chicken broth, strong bouillon
• 3 small red chili peppers
• 80 g sweet and sour hot sauce, Thai style No. 3
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tsp, leveled five-spice powder, Chinese
• 3 tbsp barbecue sauce, smoky, e.g. B. Jay’s Kitchen BBQ Sauce Kansas City
• 3 tbsp tomato paste
• 2 tbsp sweet and sour hot sauce, Thai style No. 3
• 1 tbsp orange syrup, Balinese
• 2 tbsp orange juice
• 3 medium-sized garlic cloves, fresh
• 2 liters of frying oil
• n. B. Pineapple slice(s) and pieces, for garnishing
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

A spicy dish with deep-fried bakmi, topped with cap cay on chicken drumsticks. Recipe from Szechuan, China.

Rinse the fresh or thawed chicken drumsticks with cold water. Add them to approximately 3 liters of boiling water and simmer for 4 minutes. Strain and rinse the chicken drumsticks, discarding the cooking water. For the marinade, wash the red chilies and cut them into thirds crosswise, leaving the seeds and discarding the stems. Place all ingredients in a 3-liter saucepan and bring to a boil. Add the chicken drumsticks and simmer with the lid on for 40 minutes. Strain the chicken drumsticks, reserving a small cup of the broth for the Cap Cay sauce and discarding the rest (see note 3). Drain the chicken drumsticks in a sieve and let them dry. Let the weighed bakmi soak in lukewarm water for 4 minutes, strain, and set aside. Meanwhile, wash the vegetables and prepare them for the Cap Cay. Peel the carrot and radish and slice them into approximately 3 mm thick slices using a corrugated slicer or score them decoratively. Trim both ends of the snow peas, removing the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Remove the stems from the red peppers, halve them lengthwise, remove the seeds and membranes, and cut the pod halves crosswise into approximately 1 cm wide pieces. Remove the stems from the tomatoes, quarter them lengthwise, remove the green core and seeds, and cut them crosswise into thirds. Remove the leaves from the pak choi head and cut the white part crosswise into approximately 1 cm wide pieces. Cut the green part into thirds lengthwise and cut them crosswise into approximately 1 cm wide strips. Keep them separate. Remove the leaves from the kailan heads and the Chinese flower cabbage. Discard the woody stem. Separate the thin leaf stalks from the leaves along the central vine and cut crosswise into approximately 4 cm wide rolls. Stack the leaves on top of each other and cut crosswise into approximately 1 cm wide strips. Keep the leaf strips and stem rolls separate. Press the garlic cloves with a garlic press. For the Cap Cay sauce and the chicken sauce, mix all the ingredients together. Warm the chicken sauce, but do not boil. Heat the frying oil to 180°C. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Break the now elastic bakmi apart slightly, shorten them, and divide them into 2 portions. Place them in the hot frying oil using a sieve and fry. DO NOT brown them! As soon as they begin to brown, remove them from the oil immediately, drain well, and divide them onto serving plates. Heat the frying oil to 220°C (it will start to smoke) and briefly brown the chicken drumsticks. This takes a maximum of 15 seconds. Then add them to the warm chicken sauce. In a wok or large frying pan, heat the sunflower oil over high heat. Add the cabbage stalks, carrots, radishes, snow peas, and pepper pieces and stir-fry for 1 minute. Then add the tomatoes and stir-fry for another minute. Add the kailan leaves and cauliflower leaves and stir-fry for 30 seconds. Finally, add the pak choi leaves and stir-fry for 30 seconds. Deglaze with the Cap Cay sauce and mix well. Season with salt and pepper to taste. Sprinkle the Cap Cay solids over the noodles and pour in the sauce. Add the chicken drumsticks with their sauce, garnish, and serve warm. Notes: 1. Bakmi is a Chinese type of noodle that looks like spaghetti wrapped in loops, but is made from wheat flour and packaged in bundles of leaves. A 200g package contains three easily breakable leaves. 2. The chicken drumsticks look particularly attractive when cut into tulip shapes (see photo). Cut the meat from the bottom of the bone to just before the top of the joint and place it over the joint to resemble a tulip. 3. The cooking broth can be used to make a delicious vermicelli glass noodle soup. Enjoy the next day or freeze. Recipe for the sweet, sour, and hot sauce: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html Recipe for the Balinese orange syrup: https://www.chefkoch.de/rezepte/3682781555287934/Balinesischer-Orangensirup-Dewi-Sri.html