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Thai Chicken Wings Ala Sriwidi

5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For marinating:

  • 1,5 liter Frying oil
  • 1 smaller Broccoli
  • 1 Hot peppers, red, long, mild
  • 10 g Ginger, thinly sliced, fresh or frozen
  • 3 tbsp Sunflower oil
  • 2 medium sized Cloves of garlic, fresh
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 5 tbsp Tomato juice
  • 2 tbsp Spring roll sauce, Thailand

For the sauce:

  • 50 g Coconut water
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 pinch Marinade, (see preparation)

For the rice:

  • 70 g Long grain or fragrant rice, dried
  • 30 g Carrot cubes, fresh or frozen
  • 120 g Coconut water
  • 4 g Chicken broth, Kraft bouillon
  • 1 Egg, size M
  • 1 pinch Chicken broth, Kraft bouillon

To garnish:

  • 4 leaves Frisée salad, fresh

Instructions
 

  • For the marinade, cap the garlic cloves at both ends, peel them and squeeze them into a bowl with a garlic press. Add the remaining ingredients and mix homogeneously.
  • Remove skin from fresh or thawed chicken wings, rinse and dry. Pour into the marinade and mix well. Marinate for 30 minutes at room temperature.
  • Wash the rice until the rinse water runs clear. Strain and drain. Cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
  • Bring the coconut water, rice and cubes to a boil in a saucepan with a lid. Reduce the heat and let simmer for 12 minutes. Turn off the heat and let the rice mature for 30 minutes. Do not open the lid! Mix in the scrambled eggs.
  • Garnish a serving platter with the washed frisee salad.
  • Beat the egg and whisk with the chicken stock. Heat a medium-sized pan, add 1 tbsp of the sunflower oil and let it get hot. Fry the beaten eggs into scrambled eggs and leave to cool. Chop up larger pieces.
  • Wash the broccoli and cut off 4 florets. Cut approx. 3mm thin slices from the peeled stem 4. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains, discard the stem. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
  • Use a coarse sieve to strain the chicken wings. Prepare the sauce with the marinade and the 2 other ingredients. Dry the wings with paper towels. Remove any clinging garlic particles with a brush. Heat the frying oil in a wok or deep fryer to 160 degrees. Fry the wings for 8 minutes.
  • In the meantime, heat the remaining sunflower oil in a deep pan or wok. Fry the broccoli, pepperoni and ginger for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Then keep warm with the lid.
  • Arrange the drained wings on the serving plate. Add the rice and vegetables with the sauce. Serve with 2 bowls and 2 spoons.
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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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