Spiced Chicken Legs With Mango Salad - cooking recipe

Ingredients

1 tablespoon sesame oil
12 chicken drumsticks
1 cup water
1/2 teaspoon instant chicken bouillon granules
2 tablespoons honey
2 tablespoons rice wine vinegar
1 teaspoon five-spice powder
6 garlic cloves, crushed
50 ml soy sauce
Mango Salad
1 mango, peeled and sliced into thin strips
4 green onions, sliced thinly
1 cup loosely packed coriander leaves
180 g snow peas, halved
1 large cucumber, seeded, sliced thinly
1 1/2 cups bean sprouts
Lime and Vinegar Dressing
60 ml lime juice
60 ml rice vinegar
1 tablespoon peanut oil

Preparation

Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min's. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.).
Meanwhile, combine remaining chicken ingredients in a jug.
Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min's or until chicken is cooked through.
Salad:.
Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.
To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired.
I have listed 3-4 on the serving depending on whether you want to serve 2 or 3 drumsticks per person.