Aromatic chicken and mango salad
Don’t be put off by the long list of ingredients; the flavours are worth the effort.
Serves 6 • Preparation time: 45 minutes, plus marinating time • Cooking time: 45 minutes • Oven temperature: 200°C
• 1 chicken, cut into pieces (use a braai pack) MARINADE • 45ml soy sauce • 45ml fish sauce • 45ml oil • 2 chillies, chopped • a pinch of chilli powder • 3ml Chinese 5-spice powder • 3 cloves garlic, chopped • 2cm ginger, peeled and chopped • 30ml light-brown sugar DRESSING • 45ml fish sauce • 45ml rice wine vinegar • 5ml sugar • 30ml lime or lemon juice • chopped chilli, to taste SALAD • 2 ripe mangoes, peeled and thinly sliced • 4 plump carrots, peeled and grated • 125ml white bean sprouts • 125ml peanuts, chopped • a handful mint leaves • a large handful fresh coriander • a large handful fresh basil • 80ml fried onion flakes
1 Make a few deep incisions through the skin of each chicken piece. Beat all the marinade ingredients together and mix with the chicken in a glass bowl with a lid. Marinate for a few hours in the refrigerator.
2 Allow the chicken to reach room temperature again and preheat the oven. Place the chicken and the marinade in an ovenproof dish and roast for about 45 minutes or until done. Cool slightly. Shred and debone the chicken and mix the pan juices with the chicken pieces.
3 Beat the dressing ingredients together and season to taste with salt and pepper. Mix all the salad ingredients, except the onion flakes, with the chicken and spoon onto a serving platter. Drizzle with the salad dressing, followed by a sprinkling of onion flakes and serve immediately while the onions are still crunchy. >>