Asian-Style Chicken Legs with Rice and Vermicelli

Asian-Style Chicken Legs with Rice and Vermicelli

50 min
Medium
1 serv.
445 g / 1 serv.

Rating

Average rating:—

Description

A hearty dish with chicken legs in a spicy glaze, fluffy rice and crispy fried vermicelli.

  1. Rinse the rice, add 90 ml of water and a pinch of salt. Bring to a boil, reduce heat to low and cook covered for 15 minutes. Remove from heat and let stand for 10 minutes.
  2. Salt the chicken drumstick. Heat 1 tbsp of sunflower oil in a pan over medium heat and fry the drumstick until golden brown on all sides (about 10 minutes).
  3. Mix mustard, honey and half of the minced garlic. Add the mixture to the chicken, reduce heat and simmer covered for 15-20 minutes until cooked through.
  4. Cook the vermicelli until al dente according to package instructions, drain.
  5. In a clean pan, heat the remaining sunflower oil and butter. Add the remaining garlic and fry the vermicelli until crispy (3-5 minutes).
  6. Place rice on a plate, next to it — the chicken drumstick and fried vermicelli. Sprinkle with sesame seeds and chopped green onion.
769
173 kcal / 100 g
kcal
31.2 g
7.0 g / 100 g
Protein
55.4 g
12.5 g / 100 g
Carbohydrates
46.9 g
10.5 g / 100 g
Fats