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Caramelised Soy Chicken with Rice
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Caramelised Soy Chicken with Rice

55 minPara 4Nutri-Score C€€
de @chefmusti928 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thigh fillets with skinCarne1 kg
  • soy sauceDespensa45 ml
  • oyster sauce (or dark soy sauce)Despensa45 ml
  • rice vinegarDespensa30 ml
  • lime (juiced)Frutas y verduras2 piezas
  • brown sugarDespensa25 g
  • sesame oilDespensa22 ml
  • honeyDespensa21 g
  • saltEspecias18 g
  • rapeseed oil (for frying)Despensa30 ml
  • ginger (grated)Frutas y verduras15 g
  • garlic (cloves, finely chopped)Frutas y verduras3 piezas
  • spring onions (sliced)Frutas y verduras6 piezas
  • chicken stockDespensa500 ml
  • cashew nuts (roughly chopped)Frutos secos y semillas30 g
  • red chili (finely chopped)Frutas y verduras1 pieza
  • fresh coriander (chopped)Frutas y verduras20 g
  • white and black sesame seedsDespensa9 g
  • rice (cooked, for serving)Cereales300 g
  • chili oil (optional, for serving)Despensa15 ml

por ración

Nutrición

909kcal

Carbohidratos
75 g
Proteínas
54 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • Mix the soy sauce, oyster sauce, rice vinegar, lime juice, brown sugar, honey, sesame oil and salt in a bowl.
    • Add the chicken and marinate for at least 20 minutes, ideally up to 5 hours.
    Paso 1

  2. Make the green salsa

    • Combine the cashew nuts, red chili, spring onions, coriander, sesame oil, sesame seeds, lime juice and salt in a bowl.
    • Mix well and set aside.
    Paso 2

  3. Cook the chicken

    • Heat the rapeseed oil in a frying pan.
    • Place the chicken skin-side down and cook until the skin is crispy and caramelised.
    • Flip and cook the other side until the internal temperature reaches about 67 °C.
    • Remove the chicken from the pan and set aside.
    Paso 3

  4. Prepare the broth

    • In the same pan, sauté the ginger, garlic and spring onions for 1–2 minutes until fragrant.
    • Pour in the chicken stock and let it simmer for a few minutes.
    Paso 4

  5. Finish the chicken in the broth

    • Slice the cooked chicken.
    • Add the chicken to the broth and simmer so the flavours come together.
    Paso 5

  6. Serve

    • Serve the chicken and broth with freshly cooked rice and the green salsa.
    • Add chili oil if you like.
    Paso 6
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