Pahu Ayam Bawah Pedas Saus Asam Manis 'Gili Asahan'

Ingredients for 2 servings:

• 400 g chicken drumstick(s)
• 500 g water
• 2 tbsp soy sauce, sweet
• 4 tbsp soy sauce, salty
• 4 g instant chicken broth
• 20 g ginger, fresh or frozen
• 3 small red chili peppers
• 100 g orange juice
• 150 g tomato juice
• 100 g coconut water
• 2 tbsp tamarind syrup
• 1 lemon(s), juice
• 3 m.-sized garlic cloves, fresh
• 6 small onions, red
• 20 g lemongrass, fresh or frozen
• 4 g instant chicken broth
• 10 g coconut palm sugar
• 1 kaffir lime leaf
• 2 pinches of cinnamon powder
• 1 pinch(s) cardamom powder
• 3 tbsp rice wine
• 1 g shrimp paste
• 1 tbsp plum sauce
• 1 tsp sesame oil
• 1 tsp tapioca flour
• n. B. salt and pepper, black
• 1 leaf of white cabbage
• ½ m.-sized carrot(s)
• ½ pepper, red
• 1 spring onion(s), the white part
• 2 slice(s) pineapple, fresh or from the can
• 40 g cashew nuts, sweet
• 2 tbsp palm oil
• e.g. soy sprouts
• e.g. tomato(s), sliced
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Exotic, spicy chicken drumsticks with sweet and sour sauce, ‘Gili Asahan’ style. Recipe from Lombok, Indonesia.

Pour the water into a 1.5-liter saucepan with a lid, add the soy sauce and instant chicken stock. Wash and peel the ginger, then slice it crosswise into thin slices. Add it to the soy sauce. Wash the chili, slice it crosswise into thin rings, add it to the soy sauce along with the seeds, and discard the stems. Bring the water mixture to a boil, add the two spices and the chicken drumsticks. Simmer with the lid on for 40 minutes. Drain the water mixture and set the chicken drumsticks aside. Combine all ingredients for Sauce 1 in a saucepan, simmer for 10 minutes, then strain. Discard the solids and return the liquid to the pan. Mix the plum sauce with the rice wine. First, dissolve the shrimp paste in it, then the tapioca flour, and finally the sesame oil. Bring Sauce 1 to a boil briefly and add Sauce 1a in portions, stirring continuously. Sauce 1 should thicken but not become thick; thin with canned orange or pineapple juice if desired. Season with instant chicken stock and pepper. Wash and peel the vegetables and fruit, if desired. Cut everything into bite-sized pieces. Discard the middle part of the white cabbage leaf. Thinly slice the carrot. Chop the beans, spring onion, and pepper diagonally. Discard the hard middle part of the fresh pineapple. Heat the frying oil in a wok to 160°C. Fry the chicken drumsticks in batches for 3 minutes until golden brown, then add them to Sauce 1. Heat thoroughly, but do not boil. Prepare the serving dishes. Heat a wok or similar skillet, add the palm oil, and heat until hot. Add all the fruit and vegetable ingredients and stir-fry for 4 minutes over maximum heat. Remove from the heat and deglaze with 3 tablespoons of the sauce. Divide among the serving dishes. Add the chicken drumsticks and baste them with the sauce. Garnish and serve with the sauce in a separate bowl. In Indonesia, this dish is served with white rice.