This family favourite is made with free range chicken drumsticks, a hand mixed honey soy marinade, Chinese broccoli and long grain rice. Winner winner chicken dinner!
30 Minutes. Free Range. Family Fave.
6 free range chicken drumsticks
1/2 bunch Chinese broccoli (150g)
2 garlic cloves
1 long red chilli
3/4 cup long grain rice
2 tablespoons soy sauce
2 tablespoons honey
1/2 tablespoon rice wine vinegar
1 tablespoon oyster sauce
1/2 teaspoon Chinese 5 spice
1 teaspoon sesame seeds
Cook rice & marinate chicken
Preheat the oven to 200°C. Using a sharp knife, score the chicken skin all over. Add the chicken and marinade ingredients in a bowl. Toss to coat. Reserve a tablespoon of the sauce for the Chinese broccoli. Toss to coat then set aside. Using absorption method, cook rice. Place the rice in a small saucepan with 1.5 cups of cold water. Bring to the boil until liquid is completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes.
Transfer chicken to a lined roasting tray and place in oven on middle rack. Every 10 minutes turn and brush on extra marinade. Total cook time is 30 minutes or until cooked through.
Crush the garlic. Finely slice the chilli. Cut the Chinese broccoli into 5cm pieces. Heat oil in a wok or large fry pan over high heat. Add Chinese broccoli, garlic, chilli (optional), reserved marinade and stir-fry. Cook for 3-4 minutes until leaves have wilted.
Place rice in a bowl, top with greens, drumsticks and pan juices. Sprinkle with sesame seeds to finish.
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