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Ingredients
Chicken Legs with Zucchini and Wild Rice
- Ingredients
- 4 small Chicken legs
- 3 centimeters ginger
- ½ l vegetable oil
- 1 tsp soy sauce
- 2 Tbsps Rice wine
- 400 milliliters Chicken broth (from the jar)
- 1 Tbsp sugar
- 2 Tbsps Rice wine vinegar
- salt (and pepper)
- 200 grams Wild rice
- 1 large Zucchini
- 1 red chili pepper
- 2 Tbsps Rice wine (for the marinade)
- 1 tsp sugar
- salt
- Coriander (for garnish)
- Coconut flakes (for garnish)
Rinse the chicken legs and pat dry.
Heat some oil in a wok and fry the chicken legs in portions for 2 minutes. Remove and drain.
Peel and finely chop the ginger and fry in a wok. Add the soy sauce and rice wine and pour in the chicken broth. Season with sugar, salt and pepper and add the chicken legs.
Bring to a boil and then simmer for 30 minutes over low heat.
In the meantime, cook the rice according to package directions.
Rinse the zucchini, cut off the ends and slice with a vegetable slicer into fine strips. Halve and rinse the chili pepper, remove the seeds, cut into thin strips and mix with the zucchini slices in a bowl.
Mix the rice wine with the sugar and season with salt. Pour over the zucchini slices and marinate for 30 minutes.
When the chicken legs are cooked, remove them from the pan and leave the broth to boil over high heat.
Transfer the rice to bowls, add chicken legs to each and drizzle with the sauce. Add the zucchini to the top and serve garnished with coconut chips and cilantro leaves.
(Percentage of daily recommendation)
| Calorie | 1,471 cal. | (70 %) | ||
| Protein | 51.75 g | (53 %) | ||
| Fat | 134.47 g | (116 %) | ||
| Carbohydrates | 19.57 g | (13 %) | ||
| Sugar added | 4.19 g | (17 %) | ||
| Roughage | 1.59 g | (5 %) |