Ingredients: (serves 2)
2 boneless but skin-on chicken whole legs
140g shredded cabbage (soaked in ice water for a few minutes and drained)
2 tbsp cooking oil
½ tsp salt
¼ tsp ground white pepper
1 tbsp Chinese cooking wine
2 red chilli (chopped)
4 shallots (chopped)
2 cloves garlic (chopped)
1 stalk cilantro (chopped)
1 tbsp caster sugar
1 tbsp fish sauce
2 tbsp lime juice
- Rinse and drained the chicken whole legs. Make slashes at the thicker part of the meat, marinate with salt, ground white pepper and Chinese cooking wine. Set aside.
- Spicy sauce: In a bowl, add in caster sugar, fish sauce and lime juice. Stir until sugar dissolved. Add the chopped red chilli, shallot, garlic and cilantro. Stir to combine and set aside.
- Heat up a non-stick skillet on medium high heat with 2 tbsp of cooking oil. Pan-fry the marinated chicken whole legs until golden brown on both sides. Remove, drained and leave to cool a bit before chopping into bite-sized pieces.
- To serve: Place a bed of shredded cabbage on a serving platter, top with pan-fried chicken chop, and drizzle with spicy sauce.