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

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