4 chicken thighs, rubbed in salt
1/2 onion
1 shot-glass sized ginger root
peanuts, salted
cucumber, peeled and scored with a fork
2 hard boiled eggs
For the sauce:
1 spicy red chilli
1 paprika
2 cloves garlic
1/2 shot-glass sized ginger root
vinegar
sugar
salt
Bake the chicken thighs with the skin side up in oven at 200°C for around 45 min (until crispy).
Cut the ginger and 1/2 onion into wedges and place them into rice when boiling it.
Blend all ingrediens for the sauce, adding vinegar, sugar and salt to taste.
