Ingredients
- 11 garlic (cloves)
- 6 green birds eye chilies
- 5 green onions
- 1,100 gr chicken drumettes
- 190 gr unripe green papaya
- 180 ml sauce (plum)
- 120 ml soy sauce (light)
- 80 ml cider vinegar
- 60 ml dry sherry
- 65 gr long beans
- 30 gr hoisin
- 16 ml lime juice (fresh)
- 5 gr cashews (roasted)
- 5 ml bottled thai fish sauce
- 4 gr palm sugar (crushed)
- 1 gr shrimp (dried)
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.
