ChefsBuzz - Healthy Recipes & World Cuisines

Takes 20 minutes to make, 40 minutes in the oven, plus cooling

Ingredients

2 chicken legs, skin on
2 tbsp vegetable oil, plus extra for oiling
1 tbsp toasted sesame oil
4 tbsp reduced-salt soy sauce
2 tsp light muscovado sugar
1 tbsp rice vinegar
2 garlic cloves, crushed
2.5cm piece fresh ginger, cut into matchsticks
1 red pepper, deseeded and cut into matchsticks
1 mild long red chilli, finely sliced on the diagonal
5 spring onions with green tops, finely sliced on the diagonal
Handful fresh coriander leaves

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.