Braised chicken in spicy sauce with rice cookies

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the chicken meat and pat dry. Cut the chicken legs at the joint once. Spread with approx. 5 tbsp. soy sauce and turn into approx. 100 g starch. Heat 2 tbsp. oil in a roasting pan or casserole. Fry the chicken fillets in it until golden brown, remove and put aside. Heat 1 tablespoon of oil in a saucepan and fry the chicken legs in it until golden brown. Deglaze with 500 ml stock and 250 ml rice wine. Season with 5 spice powder and 5 tbsp soy sauce, bring to the boil once. Cover and let simmer for about 45 minutes at low heat. In the last 15 minutes of cooking time add chicken fillets and finish cooking

2. 2

   Let the rice swell in boiling salted water for 25-30 minutes. If there is still cooking water, drain and drain. Mix rice with eggs. Wash coriander, dab dry. Peel leaves and chop finely, except for a little bit for garnishing. Mix into the rice. Heat 4 tablespoons of oil in portions. Fry about 20 portions of the rice mixture for 5-7 minutes while turning. Remove Rösti from the pan and keep warm

3. 3

   Clean and wash the cauliflower and divide it into small florets. Clean, wash and cut the peppers into strips. Clean, wash and cut leek into rings. Clean, wash and halve mushrooms according to size. Heat 2 tablespoons of oil in a wok, fry the cauliflower in it for about 5 minutes. Add the rest of the vegetables and mushrooms and fry for 2-3 minutes while turning. Add 150 ml stock and 5 tbsp. soy sauce and simmer for 6-8 minutes

4. 4

   Take the chicken out of the pot and keep it warm. Pour sauce through a sieve, bring to the boil again. Stir 1 tsp. starch with 3 tbsp. rice wine, thicken sauce with it. Season to taste with soy sauce and sugar. Arrange chicken with vegetables, sauce and rice cookies Garnish with coriander

Nutrition Facts

KCAL
940 kcal

CARBS
65 g

FATS
41 g

PROTEINS
60 g