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Honey and ginger-glazed chicken legs with sticky rice
2024-09-20
https://www.metro.ca/userfiles/image/recipes/poulet-gingembre-12325.jpg
PT15M
PT40M
PT12H55M
Cut off the jalapeño tops and remove the seeds, keeping jalapeños whole. Slice them into thin rings, and set them aside.Coarsely chop the garlic cloves, setting them aside with the jalapeños.In a large mixing bowl, pour the soy sauce, honey, ginger, jalapeños and garlic. Add the chicken pieces, toss well, and cover with cling wrap. Allow the meat to marinate in the refrigerator for 12 h to 24 h.Remove the chicken pieces from the marinade and set them aside.Pour the canola oil into an ovenproof non-stick skillet, and fry the chicken, skin side down until golden. Transfer the skillet to the oven to finish cooking the chicken at 375 °F (190 °C) for about 20 minutes, turning the chicken pieces over if needed.Once the chicken is done, remove it from the skillet and let it rest on a plate while you cook the rice.Cook the rice according to package instructions.Degrease the pan and then pour the marinade in it. Reduce until caramelized. Place the cooked chicken with its juices in the skillet and reheat in the oven at 375 °F (190 °C), making sure to baste the chicken. Season the sauce to taste, if needed.Plate the sticky rice in deep dishes, topping each portion with 2 pieces of glazed chicken. Finish with a generous spoonful of sauce.Sprinkle sesame seeds and chopped green onion on top.Source : Martin Juneau
4
0
0
0
0
2 jalapeños jalapeños
4 cloves of garlic
40 mL honey
100 mL soy sauce
30 mL fresh ginger, grated (or 15 mL ginger powder)
4 large chicken legs, skin on (cut in two: drumsticks and chicken thighs)
1 tablespoon canola oil
400 mL Sticky rice
20 mL black sesame seeds
Salt, to taste
sesame oil, to taste
2 green onions, finely chopped
Honey and ginger-glazed chicken legs with sticky rice
4
Main course
0:15
Preparation
0:40
COOKING
12:55
TOTAL TIME
Ingredients
-
2
jalapeños jalapeños
-
4
cloves of garlic
-
40 mL
honey
-
100 mL
soy sauce
-
30 mL
fresh ginger, grated (or 15 mL ginger powder)
-
4
large chicken legs, skin on (cut in two: drumsticks and chicken thighs)
-
1 tablespoon
canola oil
-
400 mL
Sticky rice
-
20 mL
black sesame seeds
-
Salt, to taste
-
sesame oil, to taste
-
2
green onions, finely chopped
Preparation
Cut off the jalapeño tops and remove the seeds, keeping jalapeños whole. Slice them into thin rings, and set them aside.
Coarsely chop the garlic cloves, setting them aside with the jalapeños.
In a large mixing bowl, pour the soy sauce, honey, ginger, jalapeños and garlic. Add the chicken pieces, toss well, and cover with cling wrap. Allow the meat to marinate in the refrigerator for 12 h to 24 h.
Remove the chicken pieces from the marinade and set them aside.
Pour the canola oil into an ovenproof non-stick skillet, and fry the chicken, skin side down until golden. Transfer the skillet to the oven to finish cooking the chicken at 375 °F (190 °C) for about 20 minutes, turning the chicken pieces over if needed.
Once the chicken is done, remove it from the skillet and let it rest on a plate while you cook the rice.
Cook the rice according to package instructions.
Degrease the pan and then pour the marinade in it. Reduce until caramelized. Place the cooked chicken with its juices in the skillet and reheat in the oven at 375 °F (190 °C), making sure to baste the chicken. Season the sauce to taste, if needed.
Plate the sticky rice in deep dishes, topping each portion with 2 pieces of glazed chicken. Finish with a generous spoonful of sauce.
Sprinkle sesame seeds and chopped green onion on top.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
