What’s the dietitian eating tonight? Mine and everybody else’s dinner! OOps!
This is a delicious Thai influenced dinner recipe based on the teachings from a cooking workshop that I attended in Changmai, Thailand.
This is a delicious Thai influenced dinner recipe based on the teachings from a cooking workshop that I attended in Changmai, Thailand.
This is so
Thai! It's based on the usual fish sauce, sugar and oyster sauce threesome. The star ingredient is mango of course, another great way of sneaking in another serving of fruit!
The high point of this recipe is that it requires very little preparation. It will demand a loving hand though. You will need to keep stirring constantly over a slow fire to ensure that the chicken is permanently smothered in the rich sticky sauce.
The high point of this recipe is that it requires very little preparation. It will demand a loving hand though. You will need to keep stirring constantly over a slow fire to ensure that the chicken is permanently smothered in the rich sticky sauce.
Ingredients
2 x free
range chicken legs (skinned and trimmed from visible fat)
1 medium
mango, mashed (150g)
2 large
garlic cloves, chopped
Seasoning
1 teaspoon
fish sauce
1 teaspoon
brown sugar (I used Agave Nectar as I need to use this up)
3
teaspoons oyster sauce
Garnish
2
tablespoons spring onions, sliced
1
tablespoon coriander, chopped
Directions
Add the
chicken, mango and garlic to a saucepan. You will not need any oil. Allow the ingredients to mix well together over a low heat. Cover for 10 minutes, but ensure that you
check often, stirring continually.
Uncover and continue to cook for a further 30 minutes or until the chicken is cooked through and any juices run clear. Ensure that the chicken is coated in the mango sauce at all times.
In a separate bowl, mix together the fish sauce, brown sugar and oyster sauce. Pour over the chicken and cook well.
Before removing from the heat, add spring onions and coriander. Personally, I did not need any further seasoning, but you may add salt if you wish. Always taste your food first.
Uncover and continue to cook for a further 30 minutes or until the chicken is cooked through and any juices run clear. Ensure that the chicken is coated in the mango sauce at all times.
In a separate bowl, mix together the fish sauce, brown sugar and oyster sauce. Pour over the chicken and cook well.
Before removing from the heat, add spring onions and coriander. Personally, I did not need any further seasoning, but you may add salt if you wish. Always taste your food first.
Serve with
a salad and wholegrain bread or rice. I
was so hungry after my run that I ate both legs as I couldn’t wait for the rice
to cook! Not ideal and definitely not
recommended.
It tasted
so good that I just could not stop myself.
Thank god that the French man is out for a black tie dinner
tonight. Ignorance sure is bliss!
Additional notes
This meal served with a salad and rice is wheat, gluten, milk, egg and soy free.
Make sure that you read all ingredient tables carefully in the sauce bottles first.
This meal served with a salad and rice is wheat, gluten, milk, egg and soy free.
Make sure that you read all ingredient tables carefully in the sauce bottles first.
