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Chicken wings and pak choi | Nigel Slater

Sticky, spicy and satisfying, a simple dinner where all the ingredients are cooked in one tray

Set the oven at 200C/gas mark 6. Peel 35g of ginger and put it in the bowl of a food processor. Roughly chop 4 cloves of garlic and 2 stalks of lemongrass and add them to the ginger. Add 1 tsp of ground turmeric, 2 bird’s eye chilies and 6 tbsp of groundnut oil, then process the mixture to a thick paste.

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