Sticky Chicken Drumsticks with Sweet Chili Cucumber
over rice with coriander, lime & pickled onion4.0(204)
Calories
:
804 kcalProtein
:
45.8g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
Short grain and long grain rice differ in shape, texture and starch content. Short grain rice is thicker and tends to be stickier once cooked, whereas long grain rice comes out more separated and fluffier in texture.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 piece
Chicken drumsticks in Baharat marinade
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ piece
Lime
75 g
White long grain rice
½ piece
Cucumber
½ sachet(s)
Sweet chili sauce
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Red onion
½ piece
Garlic
Not included in your delivery
50 milliliters
Low sodium chicken stock
1 tablespoon
Flour
½ tablespoon
Sunflower oil
½ tablespoon
White balsamic vinegar
1 tablespoon
[Reduced salt] soy sauce
1 teaspoon
Sugar
Nutrition Values
Energy (kJ)3365 kJ
Calories804 kcal
Fat22 g
Saturated Fat4.2 g
Carbohydrate104.9 g
Sugar20.2 g
Dietary Fiber7 g
Protein45.8 g
Salt5.5 g
Potassium126.3 mg
Calcium22.1 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Plate
•Fryingpan with lid
•Pan
Cooking Steps
1
- Prepare the stock. Crush or mince the garlic. Zest the lime and then cut it into wedges.
- In a bowl, combine the East Asian-style sauce with the soy sauce, the gomashio, the garlic and half of the sugar.
- Squeeze 1 lime wedge per person directly into the bowl.
- Transfer the flour to a plate.
2
- Make two incisions into the chicken drumsticks, making sure to cut to the bone.
- Coat the drumsticks first with the flour and then with the sauce.
- Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the drumsticks for 5 - 6 minutes until evenly browned, then add the stock.
- Cook for 15 - 18 minutes over medium-low heat, covered, turning regularly.
3
- Boil plenty of water in a pot or saucepan. Cook the rice for 12 - 15 minutes, then drain and set aside.
- Slice the onion into half rings. Slice the cucumber.
- In a bowl, combine the onion with the white balsamic vinegar and the rest of the sugar.
- In another bowl, combine the cucumber with the sweet chili sauce.
4
- Roughly chop the coriander.
- Serve the rice on deep plates and arrange everything on top. Drizzle with any residual sauce from the frying pan.
- Garnish with the lime zest and the coriander to finish.
