| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Chronicle, Fowl |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 2 tablespoons hoisin |
|
|
Sauce |
| 3/4 |
c |
Plum sauce |
| 1/2 |
c |
Light soy sauce |
| 1/3 |
c |
Cider vinegar |
| 1/4 |
c |
Each: dry sherry and honey |
| 5 |
|
Green onions, minced |
| 6 |
|
Garlic cloves, minced |
| 4 |
lb |
Chicken drumettes |
|
|
Green Papaya Salad |
|
|
Sprig of Thai basil |
|
|
GREEN PAPAYA SALAD: |
| 1 |
lb |
Unripe green papaya, peeled |
|
|
And grated, or cut into |
|
|
Julienne strips |
| 6 |
|
Green bird's eye chilies |
|
|
Seeded and diced |
| 5 |
|
Garlic cloves, minced |
| 2 |
oz |
Long beans, blanched and cut |
|
|
Into 1-inch pieces |
| 2 |
T |
Roasted cashews |
| 1/4 |
t |
Dried shrimp, minced |
| 3 |
T |
Fresh lime juice |
| 1 |
T |
Crushed palm sugar |
| 1 |
T |
Bottled Thai fish sauce |
INSTRUCTIONS
In a large bowl, combine hoisin, plum and soy sauces, vinegar, sherry,
honey, green onions and garlic;mix well.Add chicken drumettes, cover
and marinate at least 24 hours in refrigerator. Next day, preheat oven
to 375 degrees. Arrange drumettes on baking pan and roast, basting
frequently, until marinade thickens and chicken is a mahogany color,
about 30 to 40 minutes. Place Green Papaya Salad on a large platter
and arrange Mahogany Chicken Wings over top. Garnish with Thai basil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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