Ingredients
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1 tablespoon sesame oil
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12 chicken drumsticks
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1 cup water
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1/2 teaspoon instant chicken bouillon granules
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2 tablespoons honey
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1 teaspoon five-spice powder
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6 garlic cloves, crushed
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50 ml soy sauce
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1 mango, peeled and sliced into thin strips
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4 green onions, sliced thinly
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1 cup loosely packed coriander leaves
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180 g snow peas, halved
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1 large cucumber, seeded, sliced thinly
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1 1/2 cups bean sprouts
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60 ml lime juice
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2 tablespoons rice wine vinegar
Instructions
- Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min's. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.).
- Meanwhile, combine remaining chicken ingredients in a jug.
- Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min's or until chicken is cooked through.
- Salad:.
- Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.
- To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired.
- I have listed 3-4 on the serving depending on whether you want to serve 2 or 3 drumsticks per person.