Enjoy the taste of China with this easy cook dish of Chinese chicken and spring onion salad. The salad is really refreshing.
Serves 4
Takes 20 minutes to make, 40 minutes in the oven, plus cooling
Per serving:
192kcals
12.6g fat (2.2g saturated)
12.4g protein
9.8g carbs
8.8g sugar
0.1g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Brush the chicken legs with the extra oil and season well. Place in a small roasting tin and roast in the hot oven for 40 minutes or until cooked through and the skin is crisp and golden. Set aside to cool for 15 minutes.
2. In a large bowl, mix together the remaining vegetable oil, sesame oil, soy sauce, sugar, vinegar and garlic to make a dressing. Season and add the ginger, pepper, chilli, most of the spring onion slices and all of the coriander leaves.
3. Shred the chicken into chunky pieces and add to the bowl. Lightly mix together, then spoon into shallow bowls. Garnish with the remaining spring onion and serve with some cooked rice.
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