Photo: Lynne Mullins
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Ingredients
- 8 chicken wings
- ½ cup Shao Xing cooking wine
- ½ cup soy sauce
- 1 cup water or chicken stock
- cup brown sugar
- 1 knob ginger, sliced
- ½ tsp sesame oil
- cup lime juice
- ¼ cup fish sauce
- 170g palm sugar
- 2 green mangoes or ½ green paw paw, peeled and finely sliced
- 2 eshallots, peeled and thinly sliced
- ½ cup roasted peanuts, roughly chopped
- 12 prawns, cooked and peeled
- 1 cup coriander leaves
- 1 cup Vietnamese mint leaves
Method
Cut chicken wings just before each joint, retaining the middle portion (free of joints). Discard remaining wing parts or reserve to make stock. Place wine, soy sauce, stock, brown sugar, ginger and sesame oil in a saucepan and bring to the boil. Add chicken wing "middles" and simmer for 15 minutes. Allow to cool in the stock, remove then gently push the two bones out. Chill chicken in fridge. Discard stock. To make dressing, mix lime juice, fish sauce and 20g palm sugar until sugar dissolves. Adjust seasoning so dressing tastes sweet, salty and sharp. Place remaining palm sugar and a dash of water in a frying pan and heat to dissolve. Bring to the boil and allow to caramelise to a deep golden colour. Add chicken and cook for 4 minutes, turning once before removing to a plate. Toss remaining ingredients together in a bowl, add chicken wings, dress and serve.
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