CookEatShare is also available in English
Cerrar
click to rate
2 votos | 4566 views

This recipe comes from an English cookbook by Delia Smith. It's low in fat but not light on taste. Once you've made this, you'll make it again.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
Tags:

Ingredientes

Cost per serving $0.29 view details
  • You will need a casserole dish that can go from stove to over (Le Cruset)
  • 4 plump free range chicken thighs, skin removed
  • 5 fl oz Shaosing (Chinese brown rice wine)
  • 3 fl oz soy sauce
  • 1 heaped teaspoon, peeled, grated fresh ginger
  • 4 cloves garlic, crushed
  • 5 whole star anise
  • 1 teaspoon toasted sesame oil
  • To garnish:
  • 1 small red chili, deseeded and cut into fine shreads
  • 1 spring onion, cut into fine shreds
  • To serve:
  • Cooked rice (sticky white is my favorite)

Direcciones

  1. Pre heat oven to 400 degrees.
  2. Place skinned chicken thighs in a casserole dish. Mix together the remaining ingredients (rice wine, soy sauce, ginger, garlic, anise & sesame oil) and 2 fl oz of water in a bowl and pour this over the chicken.
  3. Place the casserole over a medium heat and bring liquid to a boil. Now transfer to the preheated oven (no need to cover) and bake on center shelf for 30 minutes, turning the chicken halfway through the cooking time.
  4. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chili and spring onion sprinkled on top.

Nutrition Facts

Amount Per Serving %DV
Serving Size 31g
Recipe makes 4 servings
Calories 28  
Calories from Fat 10 36%
Total Fat 1.15g 1%
Saturated Fat 0.17g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1349mg 56%
Potassium 72mg 2%
Total Carbs 2.95g 1%
Dietary Fiber 0.3g 1%
Sugars 0.52g 0%
Protein 1.73g 3%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment