Pan-fried Chicken Drumstick Salad
1.
Clean the drumsticks and set aside
2.
Shave the bones of the chicken thighs, as long as boneless chicken thighs, cut a few cuts in thick meat
3.
Put the chicken thighs in a bowl, add salt, pepper, cooking wine, and oyster sauce to taste the chicken thighs
4.
Place the marinated chicken thighs on a baking tray, with the chicken skin side down, and fry for 2 minutes
5.
After 2 minutes, turn it over and continue frying on the other side until the chicken thighs are cooked through
6.
Wash the prepared lettuce and cut into large pieces
7.
Wash the prepared purple cabbage and cut into thin strips
8.
Peel and pit the avocado and cut into thin slices
9.
Clean and cut small tomatoes in half; cut black olives into thin slices
10.
Once the vegetables are ready, you can start placing them on the plate.
11.
Then put the fried chicken thigh on the other side of the plate
12.
Pour in the fresh basil salad sauce at the end, mix well and serve