Spicy chicken wings with rice and Cap Cay alla Coco Loco

Ingredients for 2 servings:

• 4 chicken wings with skin and bones
• 1 tbsp oyster sauce
• 210 g water
• 1 tsp, heaped chicken stock powder
• 90 g basmati rice
• 3 small onions, red
• 1 medium-sized garlic clove(s)
• 5 g ginger
• 16 snow peas
• 30 g carrot(s)
• ¼ bell pepper(s), red
• 1 m.-large pepper, red, mild
• 20 g mung bean sprouts
• n. B. Grapes, blue, seedless
• 4 strips of pepper, red, mild
• 1 lemon(s)
• 100 g water
• 1 tsp, leveled chicken broth powder
• ½ tsp Szechuan pepper
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 2 medium-sized garlic cloves
• 100 g water
• 1 tsp, leveled chicken broth powder
• 2 pinches of black pepper, freshly ground
• 2 tbsp tomato juice
• 1 tbsp oyster sauce
• 1 tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 1 ½ liters of frying oil
• 2 tbsp sunflower oil
• 2 tbsp sesame seeds, dark

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

A menu that’s not just visually appealing. Recipe from Lombok, Indonesia.

Separate the meaty upper arms from the wings at the joint. Leave the outer wings in place. Rub them with the oyster sauce and marinate until ready to use. For the rice, bring the water to a boil and dissolve the chicken stock powder in it. Add the washed and well-drained basmati rice. Bring to a boil while stirring. Reduce heat to low and simmer with the lid on for 12 minutes. Remove from the heat without removing the lid and let it swell for 30 minutes. For the Cap Cay, peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh ginger roots, cut them crosswise into thin slices, and chop them finely. Wash the snow peas, trimming both ends, removing the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Cut a 5 cm long piece from a washed and peeled carrot, quarter it lengthwise, and cut it crosswise into thin slices about 3 mm. Cut a quarter of the washed bell pepper lengthwise and chop into pieces approximately 1 x 2 cm in size. Cut the stem off the washed bell pepper, cut it open lengthwise on one side, and remove the seeds. Cut four strands about 2 mm wide from the top and use them for garnishing. Chop the rest into pieces approximately 1 x 2 cm in size. To garnish, sort the mung bean sprouts, rinse them, shake them dry, and set aside. If desired, wash the grapes and set aside, then chop them into pieces approximately 1 x 2 cm in size. Cut pieces from both sides of a washed lemon, leaving about 8 mm between the center and the center. Mix all the ingredients for the Cap Cay sauce in a small bowl and set aside. For the meat sauce, squeeze the garlic cloves and mix them with the remaining ingredients in a pan and keep warm. Heat the frying oil in a wok or deep fryer to 180 degrees. Add the thoroughly dried, patted chicken pieces and fry at 170°C for 8 minutes until light brown. Remove from the oil, drain well, and add to the meat sauce. Fry over moderate heat with the lid on until ready to use. For the Cap Cay, heat the sunflower oil in a wok until hot. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the snow peas, carrots, bell peppers, and chili pepper pieces and stir-fry for 2 minutes. Deglaze with the Cap Cay sauce and simmer with the lid on for 2 minutes over moderate heat. Divide the finished dishes among the serving dishes, garnish, serve, and enjoy.