0 added
Item price
£1.59 each est.Price per unit
£3.00/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the chicken through the joints into 4 drumsticks and 4 thighs. Put in a non-metallic bowl with 75ml vinegar, the soy and garlic. Cover and chill for at least 20 minutes (up to 12 hours).
Heat the oil in a large, deep frying pan over a medium-high heat. Reserving the marinade, fry the chicken (thighs skin-side down) for 6-8 minutes; turn and fry for 3-4 minutes more. Transfer to a plate.
Add the onions to the pan and fry for 3-4 minutes until softening. Add the reserved marinade, 2 tbsp sugar, 250ml water and a good grinding of black pepper. Bring to the boil, then simmer for 3-4 minutes. Return the chicken to the pan, skin-side up; lower the heat to a gentle simmer and cook for 25 minutes, then turn and simmer for a final 15 minutes until the chicken is cooked through, the juices run clear and no pink meat remains.
Meanwhile, halve the cucumber lengthways, scoop out the seeds and thinly slice. Put in a small bowl with the vinegar, sugar, salt and chilli (if using); mix well. Stand for at least 10 minutes before serving with the chicken and some cooked rice, if liked.
LEFTOVERS
Cucumber seeds
Don’t throw away the scooped-out cucumber seeds when making the pickle. Stir them into a salad dressing for a fresh kick, blend into smoothies or use in gin-based cocktails.
Typical values per serving when made using specific products in recipe
Energy | 2,071kJ/ 496kcals |
---|---|
Fat | 27g |
Saturated Fat | 5.8g |
Carbohydrates | 23g |
Sugars | 20g |
Fibre | 2.8g |
Protein | 39g |
Salt | 2.4g |
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