Monday, 13 June 2016

Hoisin Chicken legs with sesame carrots

When you make a marinate for some meat, you have sometimes a bit of it left over.
We had Hoisin ribs on Sunday and a quarter of the marinate was still in the jar. But I did not want to make ribs again and was thinking about some pulled chicken.

This sauce is a great flavour enhancer for chicken too. I bought 3 chicken legs, one for eating in the evening for dinner, the other for pullimg the meat off. I let them sit in the marinate just for about 30 minutes, but that is enough because the marinate is rather intense.
You`ll find the recipe for the marinate under Asparagus Variations

Combining chicken with some carrots sounded good to me and my favourite salad is an Asian inspired one. That salad tastes even better the next day.

recipe for the salad:
5 carrots peeled
3 cm fresh ginger
1 spring onion
20 g wild garlic leaves ( because it is the season- so it is optional and you can use a small clove of garlic instead)
1/2 lemon juiced
a pinch hot chili powder
1 tbsp soy sauce
1 tbsp mirin
1 tbsp rice vinegar
2 tbsp honey
2 tbsp light sesame oil
1 tbsp dark sesame oil
lemon salt and pepper

Get the wet ingredients in a blender first, give them a good blitz and chuck in everything else and make a medium fine salad - I use my Thermomix, so that is really easy. 
Mix in
30 g toasted sesame seeds
1 tbsp fresh parsley

No comments:

Post a Comment