Ingredients:
A whole chicken leg (thigh & drumstick)
1 medium banana blossom
1 cucumber, finely sliced
A few sweet basil leaves
1-2 red jalapeño, finely sliced
2 tbsp roasted peanut, crushed
Sweet and Sour Sauce
3 cloves garlic, peeled
2-3 red chili peppers, deseeded
3-4 tbsp sugar
2-3 tbsp fish sauce
1/2 tbsp vinegar
1 1/2 tbsp lime juice
Directions:
1. In a large mixing bowl, fill water to about half way full and add 2 tbsp of lime juice, and start cutting up your banana blossom.
Wash and rinse well and peel off the red petals, cut the inner white heart in half. Cut into very thin sliced and soak them in the bowl of lime juice for about 10 minutes, this will keep it from turning black. Take banana blossom slices out and gently squeeze them to remove the water.
2. Pour one cup of water in a pot and bring to boil, add chicken and cook till we’ll done. Remove from the pot and place chicken in a cutting board and cut into bite size.
3. To mix the sauce: place garlic, sugar and red chili in a mortar and pestle till it become paste and add vinegar, lime juice and fish sauce. Adjust to taste.
4. In a large mixing bowl, put banana blossom slices, sliced cucumber, half of sliced red jalapeño, sweet basil and sliced chicken together and pour your mixing sauce and stir well. Adjust to taste and place in a serving plate by sprinkle crushed peanuts and the rest of your sliced jalapeño for decoration.
