Asian style chicken leg

Name: Asian style chicken leg
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/2 red pepper (approx. 75 g); 50 g Spring onions; 50 g Mushrooms; 30 g Bean sprouts; 20 g Basmati Rice; 7-10 Tbsp Salt; 1 (approx. 150 g) Chicken leg; 7-10 Tbsp Pepper; 5 g Half-fat margarine; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Sweet peppers and parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/2 red pepper (approx. 75 g)
50 g Spring onions
50 g Mushrooms
30 g Bean sprouts
20 g Basmati Rice
7-10 Tbsp Salt
1 (approx. 150 g) Chicken leg
7-10 Tbsp Pepper
5 g Half-fat margarine
2 TABLESPOONS Soy sauce
7-10 Tbsp Sweet peppers and parsley

Directions

1
Clean and wash the peppers and spring onions. Cut the paprika into fine strips and the spring onions into pieces. Wash, clean and halve mushrooms if necessary. Wash and drain the bean sprouts.
2
Cook the rice in salt water for about 15 minutes. Wash chicken leg, dab dry and season with salt and pepper. Heat the fat in a pan and fry the meat in it at medium heat for about 8 minutes on each side.
3
Remove and keep warm. Add bell peppers, spring onions and mushrooms to the frying fat and fry briefly. Deglaze with soy sauce and cook over medium heat for about 6 minutes. Add the bean sprouts 2 minutes before the end of the cooking time.
4
Season to taste with salt and pepper. Drain the rice and arrange on a plate with the vegetables and the chicken leg. Dust the rice with paprika and serve garnished with parsley.