Thai chicken salad

Name: Thai chicken salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 Chicken drumsticks (approx. 960 g); 3 small red chillies; 30 g Ginger Root; 1 Garlic clove; 50 ml Soy sauce; 1 TABLESPOON liquid honey; 1 TABLESPOON demerara sugar; 1 TABLESPOON Peanut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 orange pepper; 150 g Sweet peas; 1 (approx. 400 g) Mangoes; 3 Stem(s) Coriander; 3 Stem(s) Mint; 1 TABLESPOON Sesame seed; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

16 Chicken drumsticks (approx. 960 g)
3 small red chillies
30 g Ginger Root
1 Garlic clove
50 ml Soy sauce
1 TABLESPOON liquid honey
1 TABLESPOON demerara sugar
1 TABLESPOON Peanut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 orange pepper
150 g Sweet peas
1 (approx. 400 g) Mangoes
3 Stem(s) Coriander
3 Stem(s) Mint
1 TABLESPOON Sesame seed
baking paper

Directions

1
Wash the meat and dab dry. Clean 2 chillies, cut lengthwise, wash and remove seeds. Chop the pods finely. Peel ginger and garlic and chop finely. Mix soy sauce, honey, sugar, chilli, ginger and garlic together.
2
Add oil. Season with salt and pepper. Brush the meat with the marinade, cover and chill for approx. 30 minutes.
3
Place the meat on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. In the meantime, wash and clean the peppers and cut them into fine strips.
4
Wash the sugar snap peas and cook in boiling salted water for about 2 minutes until firm to the bite. Cut the mango off the stone. Peel flesh and cut into fine strips. Cut remaining chilli pepper into fine rings.
5
Wash the coriander and mint, shake dry and pluck leaves from the stems.
6
Mix together the paprika, mango, coriander, mint, chilli and sesame. Season salad with soy sauce and pepper. Remove the lower legs from the oven. Serve with salad on plates.