Sweet soy drumettes with black bean salad
Feb 28, 1975 1:00pm- 15 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
Sweet soy drumettes with black bean salad
- 12 chicken drumettes (960g)
- 1/4 cup (60ml) kecap manis
- 1/4 cup (60ml) lime juice
- 2 clove garlic, crushed
- 1 cup (200g) dried black turtle beans
- 4 trimmed fresh corn cobs (1kg)
- 1 medium red onion (170g), chopped finely
- 1/4 cup fresh flat-leaf parsley, chopped coarsely
- 200 gram baby spinach leaves
- 1 medium red capsicum (200g), chopped finely
- 1 medium green capsicum (200g), chopped finely
- 2/3 cup fresh basil, chopped coarsely
Chilli and lime dressing
- 3 fresh small red thai chillies, seeded, chopped finely
- 1 tablespoon lime rind, grated finely
- 1/2 cup (125ml) olive oil
- 1/3 cup (80ml) lime juice
Method
Sweet soy drumettes with black bean salad
- 1Combine chicken, kecap manis, juice and garlic in medium bowl, cover; refrigerate overnight.
- 2Place beans in medium bowl of cold water; stand overnight. Drain.
- 3Rinse beans under cold water; drain. Cook beans in medium saucepan of boiling water, uncovered, about 30 minutes or until tender; drain.
- 4Meanwhile, make chilli and lime dressing. Combine chilli, lime, olive oil and lime juice is a screw-top jar; shake well.
- 5Roast corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs with sharp knife.
- 6Cook undrained chicken, in batches, on same grill plate until cooked through.
- 7Place beans and corn in large bowl with onion, parsley, spinach, capsicums, basil and dressing; toss gently to combine. Divide salad among serving bowls; top with chicken.
Notes
The black beans used in this recipe are also known as turtle beans, and are Cuban and Latin American rather than Chinese in origin. Jet black with a tiny white eye, black beans can be found in most greengrocers and delicatessens.
