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Chinese chicken with vegie rice
Chinese chicken with vegie rice
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Prep Time:
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Sticky Asian chicken wings, sweet and spicy perfection.
Ingredients:
  • 135.00 gm hoisin sauce
  • 83.75 gm golden syrup
  • 12.00 gm sesame seeds
  • 1kg chicken wings
  • 300.00 gm white long-grain rice
  • 9.20 gm vegetable oil
  • 1 medium red capsicum, thinly sliced
  • 50g snow peas, trimmed, thinly sliced
Instructions:
  • In a glass or ceramic bowl, mix together hoisin sauce, golden syrup, and sesame seeds. Add chicken and toss until evenly coated. Cover and refrigerate for 2 hours, if possible.
  • Preheat your oven to 200°C/180°C fan-forced, and line a large baking tray with baking paper. Remove the chicken from the marinade and place it on the tray. Bake for 20-25 minutes until the chicken is beautifully golden and fully cooked.
  • Cook the rice according to the packet instructions, then transfer it to a bowl. Add oil, capsicum, and snow peas and stir well to combine. Season with pepper. Divide the rice between plates and top with chicken wings before serving.

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