Although it's not so easy to see in the photograph, under the garden are chicken legs in a crispy sesame coating. This makes a full meal with plenty of salad vegetables, and crunch from the peanuts and chicken.
5-6 Chicken Legs
1 Teaspoon Salt
1 Tablespoon Sesame Seeds
Oil For Deep Frying
Ingredients for Sauce
10 gms Ginger Root
10 gms Peanut ( Toasted )
2 Tablespoons Fish Sauce
1 Tablespoon Lime Juice
2 Teaspoons Syrup (Sugar Water Syrup)
5 Kaffir Lime Leaves
1. Clean the chicken legs, rub salt into the skin and leave for 30 minutes.
2. Steam the legs for 20 minutes, ensure they are cooked through.
3. Whip the eggs, coat the chicken legs in the egg, and roll in sesame seeds to coat the chicken completely.
4. Preheat the oil to 180 degrees celsius (medium).
5. Deep fry the legs until they are golden brown. The chicken was cooked at the steaming stage, so this frying is only to add flavour and colour.
6. Fry the kaffir leaves for 30 seconds to crisp them up, then drain them on kitchen paper.
7. Next mix the garden: Chop the chillies, slice the ginger root into fine strips, cut the lime into small triangles, mix them together with the fish sauce, lime juice, and sugar syrup.
8. Lay the chicken out on a plate, cover with the garden, add coriander leaves, fried kaffir toasted peanuts, and mint leaves. For this dish the leaves are really a vegetable rather than a garnish.