John Myers
Contents
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Ingredients
For the marinade:
- 6 Chicken drumsticks, fresh or frozen
- 3 medium-sized Cloves of garlic, fresh
- 1 smaller Chilli, green
- 4 tbsp Kecap Tim Ikan
- 2 tbsp Tomato juice
For the mashed potatoes:
- 3 medium-sized Potatoes, boiling floury
- 100 ml Coconut milk, creamy (24% fat)
- 30 g Carrot cubes, fresh or frozen
- 2 tbsp Unsalted butter
- 0,25 Onion, brown
- 2 tbsp Parsley, smooth, chopped, fresh or frozen
- Chicken broth, Kraft bouillon
- Black pepper from the mill
- 1 pinch Nutmeg, freshly grated
For the sauce:
- 4 tbsp Barbecue sauce, smoky
- 2 E Tomato juice L.
- 1 tbsp Tomato paste
- 2 tbsp Thai spring roll sauce
- 1 tbsp Lime juice, fresher
- 3 tbsp Honey, dark
- Also:
- 1,5 liter Frying oil
- Sunflower oil
To garnish:
- Dill, fresh
- Flowers and leaves preparation
Instructions
- Defrost the frozen chicken. Rinse fresh and thawed goods and dry them with paper towels.
- For the marinade, cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Mix together with the remaining ingredients and marinate the chicken pieces with it.
- Wash the potatoes, peel them, quarter them lengthways and cut them in half crossways. Cook in salted water until cooked. Drain the water and press through a potato press. Put the puree back in the saucepan. Wash and peel a piece of carrot and cut lengthways into approx. 2 mm thick slices. Cut the slices lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
- Fry the cubes in the butter for 2 minutes and add to the puree. Cut the onion into cubes of approx. 4 mm and fry the cubes with the sunflower oil until light brown. Add to the puree together with the oil, coconut milk and parsley and mix everything well. Bring to bubbling over moderate heat, season with bouillon and black pepper and keep warm.
- Strain and dry the chicken pieces. Heat the deep-frying oil in a wok or a deep fryer to 170 degrees and fry the chicken pieces in it for about 8 minutes until they are medium brown. Remove from the oil and drain.
- In the meantime, mix the ingredients for the sauce together. Spread the mashed potatoes and the chicken pieces on 2 serving plates, pour the sauce over the chicken pieces, garnish and serve warm.
