Spicy chicken wings with fried noodles, mushrooms and vegetables

Ingredients for 2 servings:

• 12 chicken wings, fresh or frozen
• 3 medium-sized garlic cloves, fresh
• 2 tbsp sauce (spring roll sauce), Thai
• 2 tbsp oyster sauce (saus tiram)
• 1 ½ liters of peanut oil, refined, preferred, or another oil for frying
• 100 g noodles (Chinese wheat noodles), type spaghetti
• 300 g water
• 6 g chicken broth (strong bouillon)
• 2 tbsp sunflower oil
• 60 g broth from cooking the noodles
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp tamarind syrup
• 1 tsp sugar, fine, white
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• Marinade, leftovers, see instructions
• 150 g mushrooms, white, fresh
• 2 tbsp broth, from cooking the noodles
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp, heaped celery leaves, fresh or frozen
• 2 tbsp butter, unsalted
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 8 green runner beans
• 1 small carrot(s)
• 3 cabbage leaves (white cabbage leaves)
• 2 m.-large tomato(s), red, fully ripe
• 1 small chili, green, fresh or frozen
• 2 tbsp sunflower oil
• 4 tbsp cucumber(s) (cucumber pieces), spicy, à la Hong Kong, see appendix
• some sesame, white
• n. B. flowers and leaves

Instructions

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

a festive Balinese menu combined on one plate

Wash the fresh or thawed chicken wings. For 3-piece wings, cut off the outer segment. Leave the skin on the wings. Dry the chicken wings thoroughly. For the marinade, cut off both ends of the garlic cloves, peel them, and press them with a garlic press. Mix the crushed garlic well with both sauces and massage the chicken wings with it. Marinate the meat for 30 minutes. In the meantime, wash, trim, and finely chop the ingredients for the Cap Cay. Use only flawless leaves of the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut it crosswise into thin slices. Chop the leaves into pieces approximately 2 x 3 cm. Wash the tomatoes and remove the stems. Peel the tomatoes, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters lengthwise and crosswise. Wash the small green chili and cut it crosswise into thin slices. Leave the seeds and discard the stems. Clean the mushrooms, but do not wash them (!), and chop them finely. Weigh the pasta and break it into smaller pieces. Bring the water to a boil and dissolve the chicken stock in it. Add the pasta and cook al dente according to the package instructions. This takes about 2-3 minutes. Strain the pasta, but do not rinse it. Reserve the stock. Spread the pasta on a fresh tea towel. Mix the sauce ingredients without the marinade until smooth, bring to a boil briefly, and keep warm. Melt the butter in a small casserole dish. Add the mushrooms and fry for 2 minutes, stirring. Add 2 tablespoons of the pasta stock and simmer the mushrooms with the lid on for 5 minutes. Season the mushrooms with salt, black pepper, and a pinch of nutmeg. Stir in the celery leaves and keep the mushrooms warm with the lid on. Heat the frying oil to 170 degrees Celsius. Drain the chicken wings in a coarse sieve and fry in two batches until browned. Stir the reserved marinade into the sauce. Briefly drain the fried wings and add them to the sauce. Heat a wok. Fry the noodles in two batches with 1 tablespoon of sunflower oil each for about 3 minutes. Place the batches on the warmed serving plates. Distribute the mushrooms and their sauce over them. Remove the chicken wings from the sauce and divide them between the serving plates. Add 2 tablespoons of sunflower oil to the wok and heat well. Add the onions and garlic cloves and stir-fry for 1 minute. Then add the green beans, carrot, and cabbage ribs and stir-fry for 2 minutes. Finally, add the tomatoes, cabbage leaves, and chili and stir-fry for 2 minutes. Deglaze the vegetables with the sauce, simmer for 1 minute, and transfer to the serving plates. Garnish the finished dish, serve warm, and enjoy. Appendix: For the spicy cucumber pieces à la Hong Kong, see https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.htm