Grilled chicken drumsticks in coconut oyster sauce

Ingredients for 2 servings:

• 800 g chicken drumstick(s)
• 100 g onion(s), small, red
• 3 m.-sized garlic cloves, fresh
• 20 g ginger, fresh or frozen
• 6 kemiri nuts or macadamia nuts
• 4 chili pepper(s), red, curly
• 3 Pepper, red, long
• 4 m.-large tomato(s), fully ripe
• 3 tbsp palm oil, premium
• 200 g coconut milk, creamy
• 3 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 m.-sized mango(s), fully ripe
• 3 chili pepper(s), red, curly
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

An exotic delicacy from Lombok, Indonesia. Original title: Gorontolo Ayam paha bawah

Remove the cartilage from the chicken drumsticks and peel off the skin. Wash and dry. Peel the small red onions and garlic cloves and quarter them lengthwise. Peel the fresh ginger and slice them crosswise into thin slices. Split the kemiri nuts in half, discarding any moldy ones and halving the good ones again. Wash the curly chilies and hot peppers and chop them crosswise. Wash and halve the tomatoes. Remove the green-white core in the middle, halve them lengthwise, and cut them into thirds crosswise. Mix the soy sauce, chilies, and oyster sauce to make a marinade and marinate the chicken drumsticks for 2 hours at room temperature. Heat a medium-sized wok, add the palm oil, and let it heat up. Add the onions and garlic and roast until translucent, then add the ginger, tomatoes, and hot peppers and roast until the tomato juices have evaporated. Now add the coconut milk and stir. When the mixture is simmering, add the chicken drumsticks and their marinade and stir. Simmer with the lid on for 45 minutes, stirring occasionally. Remove the lid and let the sauce reduce slightly for about 10 minutes. Remove the chicken drumsticks from the sauce and grill until golden brown. In the meantime, peel the mango and cut into bite-sized pieces. Let the sauce cool slightly, then transfer it to a blender and blend on the lowest setting until coarsely pureed. Transfer the sauce to a serving platter, arrange the golden-brown chicken drumsticks on top and garnish. Serve warm. In Lombok, this dish is served with rice or mashed potatoes.