Egg noodles with chrysanthemum chicken wings alla Coco Loco

Ingredients for 2 servings:

• 10 chicken wings, upper and lower arm separated,
• 1 tbsp teriyaki sauce
• 1 tsp XO sauce
• 1 tsp spice mix (umami granules or paste)
• 8 g fruit puree (papaya puree), frozen
• 1 tsp, leveled baking powder
• 1 m.-sized vegetable onion(s)
• 1 ½ liters of frying oil
• 360 g water
• 6 g chicken stock powder
• 2 tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 tbsp sunflower oil
• 5 tbsp cooking water from the wings
• 100 g curly egg noodles (China)
• 2 leaves of lettuce
• 2 pieces of watermelon
• n. B. flowers and leaves

Instructions

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

Juicy, spicy chicken wings served with watermelon and onions, chrysanthemum-style. Recipe from Lombok, Indonesia.

Wash and dry the chicken wings. Mix the remaining ingredients with the meat to create a marinade and marinate the chicken wings for 1 hour. Meanwhile, for garnishing, wash the lettuce leaves, spin them dry, and place them in the serving bowls. Cut two pieces of watermelon and place them on the lettuce leaves. For the carrot flowers, wash and peel a medium-sized carrot, score it lengthwise five times, cut it crosswise into 5 mm thick slices, and blanch for 3 minutes. Trim both ends of the onions, halve them crosswise, and slice them crosswise into approximately 4 mm thick slices and set aside. Heat the frying oil to 200 degrees Celsius. Wipe the marinade off the wings and set aside. Pat the wings dry with kitchen paper. Brown in two batches in the frying oil for 30 seconds each and set aside. Bring the water to a boil and dissolve the chicken stock, tomato ketchup, and oyster sauce in it. Add the wings and simmer with the lid on for 30 minutes, stirring occasionally. For the onion chrysanthemums, heat the sunflower oil in a pan and add the two onion halves. Cover and fry without stirring or mixing. Mix the cooking broth with the remaining marinade and deglaze the onions. Simmer with the lid on for 5 minutes, then keep warm. Strain the chicken wings and divide them between serving bowls. Cook the pasta in the broth until al dente according to the package instructions. Strain and place the pasta in the serving bowls. Add the onion halves upside down. Garnish with the carrot blossoms and, if desired, with blossoms and leaves, serve and enjoy.