Tender Chicken Chengdu

Ingredients for 2 servings:

• 2 chicken thighs
• 4 Pepper, red . long, mild
• 4 m.-sized tomatoes
• 200 g sauce (spring roll sauce ala Sanur Beach), see appendix
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp light fish sauce, e.g. kecap ikan “King Lobster”
• e.g. tomato juice
• 4 kaffir lime leaves
• 20 g ginger root
• 8 small onions, red
• 4 medium-sized garlic cloves
• 1 small spring onion(s)
• 2 tbsp sunflower oil
• 15 g coconut palm sugar
• 1 spring onion(s)
• 3 tbsp yellow bean paste
• 1 tbsp soy sauce, light
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp tapioca flour
• 100 g marinade
• 1 tsp chicken broth powder
• 1 tbsp sesame oil, light
• 1 ½ liters of frying oil
• 4 leaves of pak choi
• 4 cherry tomatoes
• 4 Pepper, green

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Chicken thigh strips in spicy bean sauce as a side dish, recipe from Beijing, China

Wash the chicken thighs and remove the skin. Separate the upper and lower legs at the joint. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the tomatoes, remove the stems, skin them, quarter them lengthwise, and remove the green stem end and seeds. Halve the quarters crosswise. For the marinade, place the bell peppers, tomatoes, and the remaining ingredients in a blender and blend at full speed for 1 minute. Wash the kaffir lime leaves and use them whole. Wash and peel the fresh ginger, cut a crosswise piece about 4 cm long, and dice it into small pieces. Freeze any unused cubes. Weigh frozen goods and thaw. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash the spring onions and cut them into thin rolls, starting from the top. Separate the white and green parts. Fry the spices in the sunflower oil until the onions are translucent. Add the coconut sugar and stir-fry for 1 minute. Deglaze with the puree from the blender and transfer this mixture to a 2-liter casserole dish. Add the chicken thighs. If they are not completely covered, level off with tomato juice. Simmer with the lid on for 40 minutes, stirring occasionally. Remove from the heat, let cool slightly, remove the chicken thighs with a slotted spoon, and discard any remaining spices. Remove 100 ml of the marinade. Dissolve the tapioca flour in the rice wine. Mix the sauce ingredients in a saucepan and simmer until smooth. Heat the frying oil to 220°C. Wash and trim the garnish ingredients, and place the blanched bok choy leaves in a serving dish. Deep-fry the chicken thighs in two batches until light brown (takes about 10-15 seconds, be careful not to splash!). Drain and let cool slightly. Remove the bones from the thighs and place the meat in a serving dish. Pour over the sauce. Garnish with the ingredients and serve warm as a side dish. Attachment: You can find the recipe for Sanur Beach Springroll Sauce here: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html