Name: Chicken wings and green mango salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 10 centimetre (20g) stick fresh lemon grass, chopped finely; 1 long green chilli, chopped finely; 3 clove garlic, crushed; 10 fresh kaffir lime leaves, shredded finely; 16 (1.5kg) chicken wings; 2 small_piece (600g) green mangoes; 1 large_piece (180g) carrot; 1 (130g) lebanese cucumber; 1 medium_piece (200g) red capsicum, sliced thinly; 2 green onions, sliced thinly; dressing; 2 tablespoon fish sauce; 2 tablespoon lime juice; 2 tablespoon grated palm sugar; 1 tablespoon white vinegar; 1 tablespoon water

Ingredients

10 centimetre (20g) stick fresh lemon grass, chopped finely

1 long green chilli, chopped finely

3 clove garlic, crushed

10 fresh kaffir lime leaves, shredded finely

16 (1.5kg) chicken wings

2 small_piece (600g) green mangoes

1 large_piece (180g) carrot

1 (130g) lebanese cucumber

1 medium_piece (200g) red capsicum, sliced thinly

2 green onions, sliced thinly

dressing

2 tablespoon fish sauce

2 tablespoon lime juice

2 tablespoon grated palm sugar

1 tablespoon white vinegar

1 tablespoon water

Method

1.Make sweet and sour dressing. Combine ingredients, in screw-top jar, shake well.

2.Combine lemon grass, chilli, garlic, about half the lime leaves and 2 tablespoons of the dressing in medium bowl, add chicken, toss to coat in marinade. Cover chicken and remaining dressing separately, refrigerate overnight.

3.Drain chicken, discard marinade. Cook chicken on heated oiled barbecue until cooked through.

4.Meanwhile, use vegetable peeler to finely slice mangoes, carrot and cucumber into ribbons. Place in medium bowl with capsicum, remaining lime leaves and remaining dressing, toss gently to combine.

5.Serve chicken with salad, sprinkle with onion.

Sour and crunchy, green mangoes are just immature fruit that can be eaten as a vegetable in salads, salsas, curries and stir-fries. They will keep, wrapped in plastic, in the fridge for up to two weeks.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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