XO chicken drumsticks with rice and Cap Cay

Ingredients for 2 servings:

• 10 chicken drumsticks, without skin (stamps)
• 2 tsp, heaped XO sauce, medium hot
• 2 tbsp soy sauce, light
• 12 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 30 g carrot(s)
• 20 g Pepper, red, long, mild to medium hot
• 200 g water
• 6 g broth powder (mushroom bouillon, granules)
• 80 g basmati rice
• 1 piece(s) carrot(s), approx. 5 cm
• 2 m.-large tomato(s), oblong
• n. B. flowers and leaves
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g spice lily (aromatic ginger)
• 10 g ginger
• 2 Pepper, green, long, mild
• 1 pepper, red, long, mild to medium hot
• 1 m.-large bell pepper(s), red
• 1 m.-large spring onion(s)
• Marinade (leftovers, see above)
• 50 g soy sauce, sweet
• 150 g tomato juice
• 4 g chicken stock powder
• 100 g chicken stock (jar)
• 1 tbsp tomato ketchup
• 1 tsp umami seasoning (white powder)
• 1 tsp tapioca flour
• 1 tbsp rice wine, golden yellow
• 1 ½ liters of frying oil
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

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

A festive menu that impresses not only visually but also tastes great. Recipe from the New Balinese Cuisine of Indonesia.

Dry the thawed (if frozen) mashed potatoes thoroughly. Mix the remaining meat ingredients until smooth and marinate the mashed potatoes for 1 hour at room temperature. For the rice, wash the carrot and pepperoni and cut them into small cubes. Bring the water to a boil and dissolve the chicken stock in it. Add the diced carrots and pepperoni and the washed rice and simmer with the lid on for 12 minutes. Remove from the heat, mix briefly, and let it marinate with the lid on for 30 minutes. To garnish, wash and peel a piece of carrot and cut it lengthwise into 5 to 7 notches. Cut crosswise into approximately 4 mm thick slices (carrot blossoms) and blanch for 3 minutes. For the tomato blossoms, cut off the top of the washed tomatoes so they stand upright. While standing upright, make 4 crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place on the serving bowls (for the Cap Cay). Wash the flowers and leaves, if desired, and set aside. For the Cap Cay, peel the onions, garlic cloves, lily of the valley, and ginger and cut into small pieces. Remove the stems from the washed peppers. Halve the peppers lengthwise, remove the seeds and core, and cut diagonally into strips approximately 15 mm wide. Quarter the washed peppers lengthwise. Remove the stem, seeds, and white parts. Cut the quarters diagonally into 1 cm wide strips. Cut the green part of the washed spring onion crosswise into pieces approximately 1 cm wide, and the white part diagonally into 8 mm wide pieces. Set aside the white and green parts. Strain the marinated meat pieces and drain well. Use the remaining marinade for the meat broth. Mix all the ingredients for the meat broth in a saucepan and keep hot, but not boiling, until ready. For the Cap Cay sauce, mix all ingredients together in a small bowl and set aside. Heat the frying oil in a wok or deep fryer to 200°C (400°F). Fry the meat pieces in two batches until light brown. Remove from the frying oil immediately. Cool the frying oil to 160°C (320°F), add all the meat pieces, and fry for 8 minutes until cooked through. Divide the meat pieces between 2 serving bowls and pour the meat broth over them. Drain the frying oil from the wok. Add the sunflower oil to the wok, heat until very hot, and add the onions, garlic cloves, lily of the valley, and ginger. Stir-fry for 30 seconds. Then add the chili peppers, bell peppers, and the white parts of the spring onion and stir-fry for 2 minutes. Stir in the green parts of the spring onion and deglaze with the Cap Cay sauce. Simmer for one minute over reduced heat. Immediately divide the serving bowls with the rice. Garnish the rice with the carrot blossoms and, if desired, with flowers and leaves. Serve with the finished stamps and enjoy.