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Sticky chicken with garlic rice
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2 tbsp soy sauce
1 tbsp sweet chilli sauce
2 star anise (or 1 tsp chinese five spice)
½ lime, juice
1 tbsp grated fresh root ginger
4 essential Waitrose British chicken legs
200g essential Waitrose long grain rice
1 tbsp essential Waitrose sunflower oil
1 garlic clove, crushed
1 red chilli, deseeded and chopped
½ essential Waitrose green cabbage, shredded
1. Preheat the oven to 200°C, gas mark 6. In a bowl, mix the soy and sweet chilli sauce with the star anise, lime juice and half the ginger. Trim any loose skin from the chicken, make slashes in the legs and place in the bowl, coating with sauce. Tip everything into a roasting tray and cook for 35 minutes until the chicken is cooked through with no signs of pink.
2. Meanwhile, cook the rice according to pack instructions. Once cooked, heat the oil in a wok over a high heat. Add the garlic and remaining ginger, then add the chilli and cabbage. Cook for 2 minutes, then add the rice and toss together for another 2 minutes. Serve with the chicken.
Typical values per serving:
This recipe was first published in November 2011.