Name: Chicken wing kebabs with crunchy Asian-style salad
Total time: 2700 s
Yield: 4
Ingredients: 2 pack Asian chicken wing kebabs; 200 gram Thai jasmine rice; 1 handful dry-roasted peanuts; 1 lime; 1/2 Chinese leaf; 1 carrot; 1 green apple; 1/2 cucumber; 1/2 long red chilli; 1 handful coriander; 1 lime; 1 1/2 tablespoon fish sauce; 1 1/2 tablespoon caster sugar; 2 teaspoon sesame oil

Step 1

Preheat the oven to 200°C/180°C fan. Line a baking sheet with parchment.

Step 2

Place the kebabs (2 packs) onto the sheet. Put the sheet onto a high shelf in the oven for 15 minutes. Remove the tray from the oven, turn each kebab over and return to the oven for 15 minutes, or until the chicken wings are cooked through and crispy.

Step 3

Meanwhile, put the rice (200 g) into a small saucepan along with 300ml water and a pinch of salt. Stir, then place the saucepan onto a high heat and bring up to a simmer. Turn the heat down to low, place a lid on the pan and cook for 10 minutes. Remove the pan from the heat and leave to sit for a further 5 minutes before removing the lid.

Step 4

Meanwhile, mix the lime (1) , fish sauce (22 mL) , caster sugar (15 g) and sesame oil (10 mL) together in a small bowl, until the sugar has dissolved. Mix the Chinese leaf (1/2) , carrot (1) , green apple (1) , cucumber (1/2) , long red chilli (1/2) and coriander (1 handful) in a large bowl.

Step 5

Remove the kebabs from the oven and brush over the sauce liberally. Divide the rice onto four plates and top each with a kebab. Sprinkle the Korean sprinkle over each kebab.

Step 6

Pour the dressing over the salad and mix well. Serve along with the kebabs and rice, with the peanuts (1 handful) scattered on top and lime wedges (1) on the side.

Chicken wing kebabs with crunchy Asian-style salad

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