Marinated chicken drumsticks with fried, colorful noodles

Ingredients for 2 servings:

• 8 chicken drumsticks
• 120 g noodles, wide, Chinese
• 2 small chili peppers, green, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 10 g ginger, small cubes, fresh or frozen
• 6 Sweet and sour hot sauce, Thai style No. 3 (see appendix)
• 1 tbsp soy sauce, sweet
• 400 g coconut water
• 6 tbsp chicken broth, strong
• 6 tbsp marinade
• 3 tbsp smoky BBQ sauce (e.g. Jay’s Kitchen, BBQ Sauce Kansas City)
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 2 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 2 stalks broccoli, Chinese (Kai-lan)
• 2 small eggplants, ball-shaped, purple
• 4 tbsp sunflower oil
• 1 ½ liters of frying oil, preferably refined peanut oil
• 2 slices of carrot
• 2 slice(s) Pepper, red
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

A spicy noodle dish with hot marinated chicken drumsticks. Recipe from Szechuan, China.

Peel the skin from the chicken thighs and rinse briefly. For the hot marinade, wash the chilies and slice them crosswise into thin rings. Leave the seeds and discard the stems. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Wash and peel the fresh ginger, then cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and thaw them. Place all the ingredients for the marinade in a sufficiently large saucepan and bring to a boil. Add the chicken thighs and simmer with the lid on for 45 minutes, stirring occasionally. Strain the chicken thighs, reserving the broth and thighs. Toss the thighs in the broth and pat dry on kitchen paper. Meanwhile, cook the pasta al dente according to the package instructions, drain well, trim slightly, and spread out on a clean tea towel. To garnish, carve flowers from the carrot slices and complete with the small pepper rings. Wash the mixed vegetables. Roughly chop the onions and garlic. Remove the stems from the tomatoes, peel them, quarter them lengthwise, remove the seeds, and halve the quarters lengthwise and crosswise. Trim both ends of the carrot and peel. Using a coarse grater, grate the appropriate amount from the bottom. Remove the stems from the red peppers and cut them diagonally into pieces about 6 mm wide, leaving the seeds. For fresh kai-lan, separate the leaves from the stem. Separate the woody stem above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused produce. Measure and thaw frozen goods. Cut the tennis ball-sized eggplants off at the stem and cut them into eighths lengthwise. Heat the frying oil to 210 degrees Celsius. It’s hot enough when small bubbles immediately appear on the handle of a wooden spoon dipped in the frying oil. Mix the sauce ingredients and heat, but do not boil. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the carrot and pepper pieces and stir-fry for 1 minute. Add the kailan rolls and eggplant pieces and stir-fry for another minute. Remove the mixture from the wok, add the rest of the sunflower oil, and heat until hot. Add the noodles and fry for 3 minutes, then add the vegetables back in and mix until smooth, along with the tomato pieces and kailan leaves. Deglaze with half a cup of the hot marinade. Turn off the heat and cover to keep warm. Brown the chicken drumsticks in batches in the frying oil (about 15 seconds) and divide them among serving dishes. Add the noodles, pour the sauce over the drumsticks, garnish, and serve warm. URL for “Sweet and Sour Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html