Curtis Stones sticky chicken drumsticks  next rice and bok choy

Curtis Stones sticky chicken drumsticks next rice and bok choy

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“Chicken drumsticks are so fun to eat, especially following they’re coated in a sticky, sweet glaze that makes you want to lick your fingers! If you’ve got the time, marinate the chicken for 1 hour yet to be cooking.” – Curtis Stone

The ingredient of Curtis Stones sticky chicken drumsticks next rice and bok choy

  1. 1/4 cup (60ml) Fountain Hoisin Sauce
  2. 2 tbsp Coles Soy Sauce
  3. 2 tbsp Capilano Squeeze Honey
  4. 3 garlic cloves, finely chopped
  5. 1 tbsp peeled ginger, finely chopped
  6. 1.2kg Coles Australian RSPCA granted Chicken Drumsticks
  7. 1 bunch bok choy, quartered lengthways
  8. 1 tbsp vegetable oil
  9. 2 cups (400g) Coles Long Grain White Rice

The instruction how to make Curtis Stones sticky chicken drumsticks next rice and bok choy

  1. point racks in middle and bottom third of oven and preheat oven to 220u00b0C (200u00b0C fan-forced). Line a large stuffy rimmed baking tray once foil.
  2. In a large bowl, stir toss around the hoisin sauce, soy sauce, honey, garlic and ginger. Reserve 1/4 cup (60ml) sauce blend at room temperature for serving. Coat the chicken in the steadfast sauce.
  3. Place the chicken all but the prepared tray and transfer tray to the middle oven rack. Bake, turning occasionally, for 35 mins or until chicken is caramelised and cooked through.
  4. During the last 15 mins of cooking the chicken, toss the bok choy next oil in the region of a separate baking tray and sprinkle taking into account bearing in mind salt. Cook just about the bottom oven rack, turning occasionally, for 15 mins or until crisp-tender. Transfer to a biting board and cut into pieces.
  5. Meanwhile, rinse the rice in cold water and drain well. In a medium close saucepan higher than high heat, bring rice, 3 cups (750ml) water and 1 tsp salt in the region of to the boil. condense abbreviate heat to low, cover and simmer gently over low heat, without stirring, for 15 mins or until the water is absorbed and rice is tender. Fluff the rice subsequently a fork and let stand, covered, for 5 mins before serving.
  6. Brush the reserved sauce union exceeding the chicken. Divide the steamed rice, bok choy and chicken accompanied by 4 serving plates to serve.

Nutritions of Curtis Stones sticky chicken drumsticks next rice and bok choy

calories: 852.035 calories
fatContent: 27 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 98 grams carbohydrates
sugarContent: 18 grams sugar
fibreContent:
proteinContent: 51 grams protein
cholesterolContent:
sodiumContent: 1668 milligrams sodium

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