Chicken Drumsticks with Caramelized Fruit and Bok Choy
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 121 μg | (202 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 large Chicken legs
- 120 milliliters Japanese soy sauce
- 200 milliliters chicken stock
- sugar
- sesame oil
- salt
- freshly ground peppers
- 5 Apricot
- 5 red Plum
- 1 tsp ground ground ginger
- ½ tsp Chili powder
- 500 grams Bok Choy (or chard)
Preparation steps
In a small saucepan bring the chicken stock, soy sauce and 3 tablespoons sugar to a boil over high heat, stirring until the sugar has dissolved. Remove from the heat and let cool to room temperature. Rinse chicken, pat dry, place in the cooled sauce and refrigerate 4-5 hours. Preheat the oven to 200°C (approximately 400°F). Place the drumsticks in an oiled roasting pan and bake, basting occasionally with the pan juices until cooked through, about 35 minutes.
Rinse, halve and remove the pits from the apricots and plums. Heat 3 tablespoons sesame oil in a pan, add the fruits, cover and cook over medium heat until tender, about 5 minutes. Sprinkle 2 tablespoons of sugar over the fruit, stir and cook over low heat until the fruit has caramelized. Season with ginger powder, chili powder, salt and pepper.
Rinse the bok choy and blanch in boiling salted water until tender, 3-4 minutes. Drain well, drizzle with 2 tablespoons oil and season with salt and pepper. Serve the chicken with the fruit and the bok choy.
