4-6 chicken wings (small drumsticks)
1 tbsp coconut oil
½ cup coconut milk
½ cup chicken stock
2 tbsp coconut
3 tbsp prošek dessert wine
2 tbsp starch
2 tbsp soy sauce
salt (to taste)

1 small broccoli
1 carrot
¼ head cabbage

rice noodles


Combine the prošek dessert wine, starch and soy sauce. Marinate the chicken wings in the mixture for about 15 minutes.
Separate the broccoli florets, slice the cabbage and cut the carrot into thin strips (julienne).
Melt the coconut oil in a heated wok, turning the wok until all sides are greased. Fry the chicken wings for several minutes, turning until a crust has formed on all sides.
Add the vegetables to the marinade. Stir well and transfer to the wok. Fry for 1-2 minutes. Add the coconut milk and just as much stock as is needed to form a nice sauce. Add the coconut and cook for 5 minutes, stirring constantly.
Bring a pot of water to a boil and cook the noodles. Serve with the chicken wings.