| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Fowl, Chronicle |
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 |
lg |
Garlic cloves, minced |
| 4 |
lb |
Chicken drumettes |
|
|
Green Papaya Salad |
|
|
Sprig of Thai basil |
| 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 |
tb |
Roasted cashews |
| 1/4 |
ts |
Dried shrimp, minced |
| 3 |
tb |
Fresh lime juice |
| 1 |
tb |
Crushed palm sugar |
| 1 |
tb |
Bottled Thai fish sauce |
INSTRUCTIONS
GREEN PAPAYA SALAD:
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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