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Spicy Chicken Wings with Fried Noodles, Mushrooms and Vegetables

5 from 5 votes
Prep Time 45 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the marinade:

  • 1,5 liter Deep-Frying oil, (preferably peanut oil, refined)
  • 4 tbsp Sunflower oil
  • 3 medium sized Cloves of garlic, fresh
  • 2 tbsp Spring roll sauce, Thailand
  • 2 tbsp Oyster sauce, (Saus Tiram)

For the sauce:

  • Rest of the marinade, (see preparation)
  • 60 g Cooking broth, from the noodles
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Tamarind syrup
  • 1 tsp Sugar, fine, white
  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)

For the pasta:

  • 100 g Wheat noodles, China, (type spagetti)
  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon

For the Cap Cay:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 8 Runner beans, green
  • 1 small Carrot
  • 3 leaves White cabbage
  • 2 medium sized Tomatoes, red, fully ripe
  • 1 smaller Chilli, green, fresh or frozen

For the mushrooms:

  • 150 g Mushrooms, white, fresh
  • 2 tbsp Unsalted butter
  • 1 pinch Nutmeg, freshly grated
  • 1,5 tbsp Celery leaves, fresh or frozen

To garnish:

  • 4 tbsp Spicy cucumber pieces à la Hong Kong
  • 2 Pinches Sesame seeds, white
  • Flowers and leaves

Instructions
 

  • Wash the fresh or thawed chicken wings. In the case of the 3-part wings, the outer segment must be cut off. Leave the skin on the wings. Dry well.
  • For the marinade, cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Mix well with the remaining ingredients and massage the chicken wings with it. Marinate for 30 minutes.
  • In the meantime, wash, clean and chop the ingredients for the Cap Cay. Special: Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Separate the rib and cut into thin slices crosswise. Chop the leaves into pieces approx. 2 x 3 cm.
  • Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Clean the mushrooms and cut into small pieces. Do not wash.
  • Weigh the pasta and break it into smaller pieces. Bring the water to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet (approx. 2 - 3 minutes). Strain the pasta, but do not rinse. Keep the broth. Spread the pasta on a fresh tea towel. Mix the ingredients for the sauce homogeneously, bring to the boil briefly and keep them warm.
  • Melt the butter in a small casserole, add the mushrooms and stir-fry for 2 minutes. Add 2 tablespoons of the noodle broth and let simmer for 5 minutes with the lid on. Season the broth 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. Strain the chicken wings in a coarse sieve and fry them in 2 portions until brown. Drain briefly and add to the sauce.
  • Heat a wok and let it get hot. Fry the pasta in 2 portions with one tablespoon each of the sunflower oil for about 3 minutes. Place the portions on the warmed serving plate. Spread the mushrooms with their sauce on top. Remove the chicken wings from the sauce and distribute them on the serving plates.
  • Put the rest of the sunflower oil in the wok, heat well. Add the onions and garlic cloves and stir-fry for 1 minute. Then add the runner beans, carrots and leaf veins from the white cabbage and stir-fry for 2 minutes. Finally add the tomatoes, cabbage leaves and chilli and stir-fry for 2 minutes. Deglaze with the sauce, simmer for 1 minute and place on the serving plates.
  • Garnish the finished dish, serve warm and enjoy.

Attachment:

  • Spicy cucumber pieces à la Hong Kong 1, see URL: Spicy cucumber pieces à la Hong Kong 1
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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