Enjoy this delicious and simple recipe from meal creator and delivery service, My Food Bag.
Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
Heat a drizzle of oil in a large fry-pan on medium heat. Fry chicken drumsticks for about 6 minutes, until browned all over – you may have to do this in 2–3 batches.
Return all drumsticks back to fry-pan and pour in hoisin rice vinegar mixture and water. Simmer on a low to medium heat for 12–15 minutes (turning occasionally), until liquid has reduced to a sticky glaze and drumsticks are cooked through (pull one apart to check the middle is no longer pink). You may need to add a splash more of water if the mixture gets too thick. Set aside a few drumsticks for the kids, and toss the remainder in sesame seeds, if desired.
While rice and chicken cook, trim and cut zucchinis into finger sized batons and cut broccoli into florets. Briefly steam or stir-fry until just tender, for 2–3 minutes. Toss with sesame oil and soy sauce, if desired.
Spoon some rice and vegetables onto plates and serve with two or three chicken drumsticks on the side. Spoon over any remaining sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Nutritional Info per serve:
Energy- 2288kJ (540kcal)
For more info about My Food Bag, go to www.myfoodbag.com.au.
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