ASIAN STICKY CHICKEN WITH SHIITAKE MUSHROOM RICE
- Chicken:
- 1 tablespoon olive oil
- 12 chicken thighs, bone in
- 1 medium sized onion, peeled and roughly chopped
- 3 garlic cloves, minced
- 2.5 cm fresh ginger, grated
- 1 ¼ teaspoon Chinese five spice
- 5 tablespoon maple syrup
- 2 tablespoons soy sauce
- grated peel of 1 lemon, plus half of the lemon juice
- Rice:
- 2 teaspoons sesame oil (I didn’t have so used olive oil with 1 teaspoon sesame seeds instead)
- 125 g shiitake mushrooms, chopped
- 2 cups cooked basmati rice (I used Tastic)
- juice of 1 lime
- 4 spring onions, stems removed and copped finely
- 1 big bunch of coriander, chopped roughly
Pre-heat oven to 200°C.
Heat oil in a oven proof pan over medium heat and fry chicken in batches till brown. Keep aside.
Add onion to pan, fry for 3 minutes until golden brown.
Add garlic and ginger, fry for another minute and add rest of ingredients, mix well and bring to the boil.
Cook for 2-3 min. (boiling), add chicken pieces, cover well with sauce.
Bake for 10 minutes.
Increase oven temperature to 220°C and bake for another 15 – 20 minutes.
To prepares the rice heat sesame oil in large frying pan, add mushrooms and fry for 1 minute.
(I used 2 teaspoons heated olive oil, added 1 teaspoon sesame seeds and fried till started to pop).
Add cooked rice. Stir-fry for 4 minutes or till warmed through.
Stir in lime juice and serve with spring onions and coriander.
Recipe and photo: Amanda Conradie
