Cooked chicken leg with spicy spring onion topping.
For the rub
For the topping
grilled spring onions
head of garlic
small knob of ginger
Some coriander green
The chulpe corn can also be cooked on the side burner.
Combine all the ingredients and rub into the chicken legs.
Vacuum the whole thing or alternatively pack it in a plastic bag and let it sit in the refrigerator for 24 hours.
Cook the spring onions vigorously next to the meat. In the meantime, fry the chulpe corn in oil.
Cut the grilled spring onions into thin large slices, coarsely chop the remaining ingredients for the topping and mix with the spring onions.