Honey & Ginger Braised Chicken Legs With Fluffy Rice

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 4 hours 10 minutes

食材

4 Chicken Leg

1Bulb Garlic

50g Ginger

2 Red Chilli

25g Spring Onion

4tbsp Tomato Ketchup

4tbsp Honey

4tbsp Soy Sauce

500g Cooked Rice

Olive Oil

Salt

Black Pepper

步驟

Grab your chicken legs and split into drum and thigh by cutting straight down through the joint.

Heat a frying pan over a medium-high heat. Season the chicken legs thoroughly with salt and pepper and add to the pan, skin-side down with a shot of oil. Cook until the skin is golden brown and crispy. Flip ‘em over and seal the other side.

While the chicken is cooking, peel and crush the garlic cloves and finely slice the ginger and one of the chillies. Chunk up two of your spring onions.

Add the browned chicken to your slow cooker and add the chopped aromatics to the hot chicken pan. Sauté for 1 min and add to the slow cooker bowl.

Mix the soy, ketchup and honey together and pour all over the chicken. Set your slow cooker to high and cook for 4 hours until very tender and glazed with the sauce. Remove the chicken from the sauce and set aside. You can strain out the aromatics if you like, but the squishy, slow-cooked garlic cloves and spring onions are delicious, so we like to keep ‘em in!

Heat up the rice according to the package instructions.

Finely slice the remaining spring onion and chilli for garnish.

Serve your beautifully tender, glazed chicken over the steamy rice and finish with extra spring onions and chilli.

營養

• 每份大小: 4