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Add a photoThis 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.
Ingredientes
- 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
- Pre heat oven to 400 degrees.
- 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.
- 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.
- 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% |
