Flower rice with Cap Cay and chicken wings in XO sauce

Ingredients for 2 servings:

• 8 chicken wings, without skin
• 1 tbsp XO sauce, medium hot
• 2 tsp sauce (bulgogi sauce)
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 ½ liters of frying oil
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 tbsp wheat flour type 405
• 2 tsp sesame oil, dark
• 80 g basmati rice
• 2 leaves of Lollo Bianco or endive
• 2 Pepper, red, long, mild to medium hot
• 3 snake beans, approx. 80 cm
• 1 small broccoli
• 2 small spring onions, only the white part
• ½ m.-sized bell pepper(s), red
• 6 snow peas
• 3 tbsp sunflower oil
• 3 small onions, red
• 1 medium-sized garlic clove(s)
• 5 g ginger
• 1 small chili pepper(s), green
• Marinade (leftovers, see above)
• 60 g BBQ sauce
• 1 tbsp XO sauce, medium hot
• 20 g tomato ketchup
• 2 tbsp orange juice
• 1 tbsp, mixed umami seasoning, red
• 1 tbsp honey, light
• 1 tbsp red wine vinegar, mild
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 80 g liquid chicken stock (jar)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

A festive dish of the 8 treasures. Recipe from Hong Kong, China.

For the meat, rinse the chicken wings with cold water and pat dry with kitchen paper. Mix the remaining ingredients with the meat to form a marinade and marinate the meat for 1 hour at room temperature. For the flower rice, crack the egg and mix it with the chicken stock powder and wheat flour until smooth. Fry the egg mixture with the sesame oil until scrambled eggs are smooth, breaking up any larger pieces. Add the basmati rice to the water and bring to a boil. Mix in the chicken stock powder and simmer on low with the lid on for 12 minutes. After 10 minutes, stir in the scrambled eggs and continue to simmer. To garnish, wash the lettuce leaves and line 2 serving bowls with them. Quarter the washed peppers lengthwise starting at about 2 cm below the stem, remove the seeds, and halve the wide quarters lengthwise. Allow the finished pepper blossoms to bloom in cold water. Wash all ingredients for the Cap Cay. Cut off both ends of the snake beans and cut crosswise into approximately 4 cm long pieces. Remove the broccoli florets, including the 3 cm stem. Remove the stems extending from the stalks and halve the thicker ones lengthwise. Cut off about 2 cm of the bottom stem, peel it completely, and chop it lengthwise and crosswise. Halve the white part of the spring onion lengthwise and cut crosswise into pieces like the snake beans. Separate one half of the bell pepper, remove the seeds, and remove the white parts. Cut it into eighths lengthwise and cut diagonally into approximately 1.5 cm wide pieces. Cut off both ends of the snow peas, removing any strings. Halve the pods diagonally. Remove the flesh from the marinade, discard any remaining marinade, and dry the pieces. For the Cap Cay seasoning, peel the onions and garlic clove. Halve the onions lengthwise and squeeze the garlic clove. Finely grate the peeled ginger. Cut the chili crosswise into thin slices, leaving the seeds and discarding the stem. Place all the ingredients for the meat sauce in a small saucepan and heat gently with the lid on. Mix all the ingredients for the Cap Cay sauce in a bowl and set aside. Heat the frying oil to 180 degrees Celsius. Add the meat pieces and fry at 170 degrees Celsius for 8 minutes until light brown. Add the pieces to the meat sauce. Heat the sunflower oil in a wok until very hot. Add all the Cap Cay ingredients and stir-fry for 2 minutes. Add the spices and stir-fry for 1 minute. Deglaze with the Cap Cay sauce and simmer for 1 minute. Place the rice in the serving bowls. Add the stir-fry mixture to the side and top with the chicken wings and sauce. Garnish with the chili blossoms, serve, and enjoy. Serve with a cold beer.