Sayap Ayam asam manis dengan nasi putih ala Hong Kong

Ingredients for 2 servings:

• 6 chicken wings (spicy chicken wings), frozen
• 1 cup long grain rice
• 1 ½ cup(s) water
• 4 g instant chicken broth
• 1 tbsp olive oil, green
• 6 green runner beans
• ½ pepper, red, long
• 1 spring onion(s), white part only
• ½ small carrot(s)
• 4 small onions, red
• 1 m.-large tomato(s), fully ripe
• 2 pineapple slices
• 1 broccoli (broccoli stalk)
• 3 tbsp palm oil
• 40 g tomato juice
• 40 g orange juice
• 2 tbsp teriyaki sauce
• 2 tbsp soy sauce, sweet
• 2 tbsp soy sauce, light
• 1 tbsp sesame oil
• 2 tbsp honey, dark
• 2 tbsp lemon juice
• 2 tbsp vinegar, black, Chinese, alternatively balsamic vinegar
• 1 garlic clove(s)
• 1 small red chili pepper(s)
• 1 pinch of nutmeg (makis)
• 1 tsp, levelled black pepper, freshly ground
• 1 tbsp, leveled tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 8 slice(s) of tomato(s)
• e.g. Dill, fresh
• n. B. Spring onion(s), green, in thin rings
• n. B. flowers and leaves

Instructions

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

Spicy chicken wings in a sweet and sour sauce with rice. Recipe from Lombok, Indonesia.

Thaw the frozen spicy chicken wings. Rinse the rice thoroughly until the water runs clear. Strain it and add it to a saucepan with the water and lid. Add the instant chicken stock and olive oil, stir well, and bring to a boil. Reduce the heat to low so the water is just simmering. Cover and simmer for 12 minutes, stirring occasionally. Remove from the heat and let the rice soak for 15 minutes. Meanwhile, make the asam manis sauce. Combine all the liquid ingredients, including the vinegar, in a small saucepan. Add the spices and crush the garlic. Wash the small red chili and slice it crosswise into thin rings. Discard the stem, leaving the seeds. Add the chili rings and seeds to the sauce. Dissolve the tapioca flour in the rice wine. Bring the sauce to a simmer and add the tapioca-rice wine mixture in small portions. The sauce should remain thin. In a sufficiently large pan, combine the Asam Manis sauce and the thawed chicken wings and simmer with the lid on for about 25 minutes. Pour the sauce over the spicy chicken wings frequently. The sauce should thicken slightly. In the meantime, wash the vegetables, peel them if necessary, and chop them into bite-sized pieces. Prepare the serving plates with the rice and garnish. Heat a wok, add the palm oil, and heat until hot. Add the vegetables and stir-fry for 4 minutes. Deglaze with some of the Asam Manis sauce and simmer for 1 minute. Divide the chicken wings, vegetables, and sauce among the serving plates and serve hot.