XO chicken wings with colorful noodles

Ingredients for 2 servings:

• 6 chicken wings
• 1 tsp XO sauce, medium hot
• 1 tbsp soy sauce, sweet
• 2 pinches of chicken stock powder
• 6 g papaya pulp, pureed, frozen
• 1 ½ liters of frying oil
• 500 g water
• 10 g chicken stock powder
• 1 m.-large leek
• 4 tbsp celery stalks
• 30 g carrot(s)
• 5 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger
• 30 g carrot(s)
• 4 m.-tall Kailan (Chinese broccoli) with flowers
• 1 pepper, red
• 2 leaves of white cabbage
• 10 flowers (carrot flowers)
• 2 m.-large tomato(s), oblong
• 120 g Chinese egg noodles (Linguine type)
• Cooking water (from the chicken wings)
• 1 tsp XO sauce
• 2 tbsp oyster sauce
• 2 tbsp tomato paste
• 80 g cooking water (from the pasta)
• ½ tsp tapioca flour
• 2 tbsp rice wine, golden yellow, mild
• 1 tbsp Italian herbs
• 40 g cooking water (from the pasta)
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Spicy chicken wings served with Mi-Cap Cay. Recipe from Hong Kong, China.

Rinse the chicken wings (thawed if frozen). If they have two joints, remove the outer part and use it for the broth. Separate the upper and lower arms at the joint and dry thoroughly. Leave any skin on. Mix the XO sauce with the soy sauce, chicken stock powder, and thawed papaya puree until smooth and marinate the wings for 40 minutes. Then strain and drain well. In the meantime, prepare the broth. Place the water and chicken stock powder in a 2.5-liter Dutch oven (with a lid). Add the outer wings, if using, to the pot. Wash, trim, and coarsely chop the leeks. Measure the celery stalks. Wash and peel the carrot, and coarsely grate it from the bottom up. Add the vegetables to the casserole and set aside. For the Cap Cay, peel and finely chop the onions, garlic cloves, and ginger. Grate another 30 g of the carrot. Wash the fresh kailan. Separate the leaves, except for the petals, from the stem. Use only undamaged leaves. Cut off about 1 cm from the bottom of the stem, then peel the section from the 3rd leaf down. Blanch with the flowers for 2 minutes until al dente and do not rinse. Separate the leaf stalks from the leaves along the midrib, halving the large leaves lengthwise and crosswise. Blanch the leaf stalks for 1 minute and cut crosswise into pieces about 1 cm long. With the washed pepper, remove the stem, cut open on one side, and remove the pink membranes and all seeds. Cut crosswise from the top into thin strands. Use only undamaged leaves for the white cabbage. Wash the leaves. Only use the middle ribs if they do not taste bitter. Remove the ribs, halve the thicker ones lengthwise, and cut them crosswise to 1 cm. Chop the leaves into pieces about 2 x 3 cm. Keep the ribs and leaves separate. To garnish, score the carrot 5 to 7 times lengthwise and then cut crosswise into slices about 5 mm thick. Use this to serve the carrots. For the tomato blossoms, cut off the top ends of the washed tomatoes so they stand upright. While standing, 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 them on the serving dishes along with the kale stalks. Heat the frying oil to 180 degrees Celsius. Bring the broth in a casserole dish to a boil. Add the marinated chicken wings in two batches and fry until medium brown, then add to the casserole dish. Simmer with the lid on for 30 minutes. Break up the pasta a little and keep aside. Prepare the sauces using the available ingredients. Strain the chicken wings. Cook the pasta in the broth until al dente according to the package instructions. Drain and reserve the noodles. Use the cooking water to complete the sauces. Gently braise the chicken wings in the first sauce, covered. Heat a wok until very hot, add 2 tablespoons of the sunflower oil, and heat until hot. Add the onions, garlic cloves, and ginger, and stir-fry until translucent. Add the carrot, kailan stem pieces, pepperoni threads, and white cabbage ribs, and stir-fry for 2 minutes. Add the kailan leaves and white cabbage leaves, and stir-fry for 1 minute. Mix in the noodles and stir-fry for 2 minutes. Deglaze with the second sauce and drizzle with sesame oil. To serve, divide the chicken wings and their sauce between 2 more serving bowls. Divide the finished Cap Cay between the serving bowls prepared with tomatoes and kailan flowers, serve, and enjoy. Note: The festive main course (Mi-Cap Cay) is one of the 8 delicacies. Other side dishes include sweet and sour pickled cucumber pieces, seasonal fruits and, to finish, a thin soup made from the rest of the broth, egg yolk and a few glass noodles.