Chicken legs with carrot-china cabbage vegetables and roasted rice
easy
45 mins
45 mins
Ingredients
- 4 small chicken legs or chicken drumsticks (approx. 100 g each)
- 7-10 Tbsp milk from 1 coconut
- 3 TABLESPOONS sweet soy sauce (available in asian shops)
- 1 TEASPOON green pickled pepper
- 7-10 Tbsp Salt
- 1 TEASPOON Curry
- 1 TEASPOON Turmeric
- 4-5 Lemon leaves (available in Asian shops; alternatively lemon peel)
- 200 g Long grain rice
- 200 g Carrots
- 1/2 (approx. 200 g) Head Chinese cabbage
- 4 TABLESPOONS Japanese breadcrumb mix (available in Asian shops; alternatively breadcrumbs)
- 2 TABLESPOONS Sesame Chilli Oil
- 2 TABLESPOONS Peanut oil
- 100 g unsalted peanuts
- 7-10 Tbsp Lemon balm
Directions
- 1
Wash chicken legs and pat dry with kitchen paper. Whip coconut milk and sweet soy sauce together. Wash and drain pickled peppercorns and add to the coconut milk with salt, curry, turmeric and lemon leaves.
- 2
Pour into a shallow bowl, place the legs in it, cover and leave to stand overnight. Cook the rice in salted water for about 20 minutes. Drain well. Peel the carrots and cut into very fine strips.
- 3
Clean and wash the Chinese cabbage, drain well and cut very finely. Remove chicken legs from the marinade. Mix the breadcrumb mixture with 3-4 tablespoons of cold water until thin. Turn the chicken legs in it.
- 4
Heat sesame chili oil in a wok or a large pan. Fry the drumsticks in it for about 12-15 minutes. Add vegetables and cook for about 2 minutes. Add marinade and heat up. Arrange on a preheated plate.
- 5
Heat peanut oil in a pan and fry the rice with the peanut kernels in it until golden brown. Garnish the chicken plate with lemon balm leaves as desired.
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