Sunday, 9 June 2013

Oriental Chicken and Mango Cruch

Oriental Chicken and Mango Cruch
Recipe by Dorothy Ferreria

Ingredients: serve 4
4 chicken thighs
1/3 cup dice ripe mangoes
½ cup chopped spring onions
¼ cup coarsely chopped toasted cashew nuts
1 head iceberg lettuce, shredded
100 grams rice sticks (bihon noodles), deep fried in corn oil  ripe mangos, peeled and
    sliced (for garnish)

Remove the skins and bones of the chicken thighs. Slice meat into strips.

Make the marinade (recipe follows). Marinate chicken in the mixture for 20 minutes.

Grill chicken with a little oil until fully cooked. Remove from heat and set aside to cool.

Prepare the dressing (recipe follows)

In a large mixing bowl, combine the cooked chicken, mangoes, spring onions, and cashew nuts. Pour in the dressing and toss gently to combine.

Line a serving platter with lettuce leaves. Arrange the fried rice sticks on lettuce leaves. Place the chicken mixture on top of the fried rice sticks. Garnish with sliced mangoes.

2tablespoon soy sauce
2 tablespoon Hoisin sauce
1 tablespoon minced ginger
1 tablespoon minced garlic

Combine soy sauce, Hoisin ginger and garlic.

2 tablespoons Hoisin sauce
2 tablespoons toasted sesame seeds
2 tablespoon sesame oil

In a small mixing bowl, combine Hoisin sauce, sesame seeds and sesame oil, mix well

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