Five spice chicken salad and hoi sin dressing recipe

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 689 calories / serving
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Heat oven to 200°C/Gas Mark 6. Put the chicken thighs on a baking sheet, drizzle over 1 tablespon of oil then rub the 5 spice powder into the meat. Cook for 1 hour. Remove from the oven and allow to rest for 10 minutes, use a fork to pull the meat from the bones then set aside.

To assemble the salad, mix the cucumber, beansprouts and spring onions,lay on a platter then top with the crispy skinned chicken. To make the dressing mix the remainign oil, hoi sin and soy sauce, serve spooned on top of the fresh veg and warm, meltingly tender chicken.

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  • Ingredients

  • 1kg skin-on chicken thighs
  • 3tbsp light flavoured oil, such as ground nut
  • 2tbsp chinese 5 spice
  • ½ cucumber, finely chopped
  • 100g beansprouts, blanched
  • ½ bunch spring onions, halved lengthways and shredded
  • 2tbsp hoi sin sauce
  • 2tbsp light soy sauce
  • Energy 2865kj 689kcal 34%
  • Fat 49g 70%
  • Saturates 13g 62%
  • Sugars 3g 2%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 4g Protein 56.8g Fibre 1.3g


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