Tom Ka Gai à la CoMa

Ingredients for 5 servings:

• 1.1 kg chicken leg(s)
• 1 liter coconut milk
• 400 ml chicken broth, clear
• 350 g onion(s)
• 105 g spring onions
• 150 g Tom Ka paste
• 415 g mushrooms, fresh
• 21 ml fish sauce
• 57 g sugar
• 625 g tomatoes, e.g. E.g. Roma tomatoes
• 1 tbsp sesame oil
• 230 g leek
• 1 pinch(s) of glutamate
• 1 tsp rice vinegar
• 1 tsp, sautéed Szechuan pepper, whole grains
• 1 shot of white wine
• 200 ml oat milk (oat drink)
• Rubbing oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

filling and hearty

Quarter or sixth the mushrooms, depending on your preference. Slice the spring onions into rings. Dice the onions finely. Clean the leek, halve it, and cut it into approximately 10 cm long pieces, making sure to keep the green part from the tips. Remove the stems from the tomatoes and cut a cross into the tops and bottoms of the unpeeled tomatoes. Rub the chicken skin with oil, salt, and regular pepper and bake in the oven at 180°C until browned. This takes about 20 minutes. Collect the juices from the baking tray in a bowl; they will later be added to the soup. Then remove the chicken from the bone and set aside. Sauté both types of onions with the sesame oil in a large pot. After 1-2 minutes, add the tom ka paste. As soon as the paste starts to stick to the onions, deglaze with the white wine and loosen the sesame residue. The white wine can also be replaced with vegetable stock or the chicken stock you plan to use later. Add the fish sauce, sugar, and mushrooms. Then add the broth, coconut milk, and oat milk and simmer. Add the Sichuan peppercorns and the sliced ​​and deseeded tomatoes. Bring to a gentle boil and reduce the heat. Add the MSG and rice vinegar. Udon noodles or rice are best served with this dish.