Spicy Chicken Wings_asam_manis ala "Lotus Garden"

Ingredients for 2 servings:

• 10 chicken wings, spicy, frozen
• 1 liter frying oil, fresh
• 1 coconut, with coconut water that you can hear when shaken
• 1 spring onion(s), green
• 1 small carrot(s)
• 6 slices of zucchini
• 6 strips of tomato peppers, red
• 30 strips of coconut meat, white
• 200 g coconut water
• 100 ml sauce (Kecap merah ‘Angel Dream’)
• 2 tbsp palm oil
• n. B. Coconut meat, cut into strips
• flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Spicy, delicious chicken wings with a sweet and sour sauce and vegetables

Here’s my recipe for Kecap merah “Angel Dream” http://www.chefkoch.de/rezepte/3365301500542103/Kecap-merah-Angel-Dream-asam-manis-dan-pedas.html Thaw the spicy chicken wings. Wash, trim, and finely chop the vegetables for the sauce. Remove the water from the coconut by opening the eyes and filtering. Crack open the coconut and remove the flesh. Grate off the brown outer skin. Use a vegetable peeler to peel strips from the narrow broken side. Add 50% of it to the coconut water and simmer with the lid on for 45 minutes. Add a little more water if too much evaporates. Strain the coconut water. Discard the cooked coconut strips and mix the coconut water with the Kecap merah “Angel Dream.” Heat the palm oil in a pan. Add the vegetables for the sauce and stir-fry for 3 minutes. Deglaze with the diluted kecap and simmer for 2 minutes. Heat the frying oil in a wok to 160 degrees Celsius. Reduce the heat to the wok and fry the wings for 5 minutes (150-160 degrees Celsius). Divide the solid ingredients in the sauce onto a serving plate, add the chicken wings, and pour over the remaining sauce. Garnish with the coconut strips, flowers, and leaves and serve.