Asian-style chicken and salad
Ingredients • 1kg chicken wings • 1/2 cup ketcap manis • 1 large lemon, juiced • 1 tablespoon honey…
Ingredients
• 1kg chicken wings
• 1/2 cup ketcap manis
• 1 large lemon, juiced
• 1 tablespoon honey
• 2 garlic cloves, crushed
• 2cm piece ginger, peeled, grated
Salad
• 2 Lebanese cucumbers, halved lengthways, deseeded, sliced
• 3 tomatoes, quartered, deseeded, sliced
• 1/2 cup flat-leaf parsley leaves, chopped
• 2 green onions, thinly sliced
• 1/4 cup roasted salted cashew nuts, roughly chopped
Method
1. Cut chicken wings into 3 at the joints. Discard wing tips. Place chicken into a ceramic dish in a single layer. Combine ketcap manis, lemon juice, honey, garlic and ginger in a jug. Whisk with a fork. Pour over chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
2. Preheat oven to 200°C. Grease a roasting pan. Place chicken into roasting pan. Drizzle 2 tablespoons of marinade over chicken. Roast for 20 to 25 minutes or until crisp and cooked through. Allow to cool.
3. Transfer chicken to serving-sized airtight containers. Store in fridge until ready to pack into lunch boxes.
4. Make salad: Combine cucumbers, tomatoes, parsley, onions and cashews in a large bowl. Season with salt and pepper. Toss to combine. Store salad in serving-sized airtight containers in the fridge until ready to pack into lunch boxes with chicken.
