Fried chicken thighs in spicy coconut sauce

Ingredients for 2 servings:

• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp tamarind syrup
• 1 small lemon(s)
• 1 tbsp sauce (Arak masak)
• 4 medium-sized garlic cloves, fresh
• 2 small green chili peppers (cabe rawit hijau)
• 1 tbsp sesame oil, light
• 6 chicken thighs, fresh or frozen
• 10 tbsp Sambal Rendang – 2*
• 500 ml frying oil
• 2 large lettuce leaves
• 8 cucumber slices
• 6 slice(s) of tomato(s)
• 2 small onions, red
• 1 pinch of salt
• 1 tsp red wine vinegar
• 2 tbsp olive oil, green
• 1 pinch(s) black pepper, freshly ground
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Ayam masak dengan sos pedas – recipe from Senggigi, Lombok, Indonesia

*The recipe for Sambal Rendang 2 can be found here: http://www.chefkoch.de/rezepte/3198011475984498/Sambal-Rendang-2.html Place the liquid ingredients for the marinade in a sufficiently large bowl. Squeeze a small lemon. Pour the juice into the bowl, discarding the peel. Press the garlic cloves with a press. Wash the chilies and cut them into fine rolls, starting at the tip. Discard the stems. Add the chili rolls and garlic paste to the bowl and mix well. Pour the sesame oil over the chicken thighs. Skin the chicken thighs and make a few lengthwise cuts, about 5 mm deep. Add them to the marinade and mix well. Marinate for about four hours at room temperature, stirring frequently. In the meantime, thaw or make the Sambal Rendang 2. Remove the marinated chicken thighs from the marinade and pat dry. Heat the frying oil in a wok to 180°C and add the 6 thighs. Fry for approximately 8-10 minutes. Remove from the oil and drain on a paper towel. Pour the sambal rendang 2 into a 2-liter pot and heat gently. Add the chicken thighs and heat for 10 minutes. Don’t forget to stir. In the meantime, garnish two plates with a large lettuce leaf. Trim both ends of the onions, score them lengthwise, peel them, and thinly slice them. Make a salad with the cucumber and tomato slices, salt, vinegar, and olive oil and divide it among the plates. Grind some black pepper over the salad. Sprinkle the onion slices on top. Arrange three chicken thighs on each plate and drizzle with the remaining rendang sauce. Garnish, serve, and serve. Cooked white rice goes well as a side dish.