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ASIAN STICKY CHICKEN WITH SHIITAKE MUSHROOM RICE

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

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