Teriyaki Drumsticks With Bok Choy & Broccolini
Teriyaki Drumsticks With Bok Choy & Broccolini
Rate this RecipeIngredients
- 1 tablespoon extra virgin olive oil
- 8–10 chicken drumsticks
- 1 bunch bok choy sliced lengthways
- 1 bunch broccolini roughly chopped
- 1/2 cup chicken stock or water (if needed)
- brown rice steamed, to serve
- 2 spring onions finely sliced (optional)
- 1 teaspoon sesame seeds toasted (optional)
- 1 tablespoon ginger finely chopped
- 3 cloves garlic thinly sliced
- 1/3 cup soy sauce light
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
Instructions
- Heat the olive oil in a large frying pan over high heat. Add the chicken drumsticks. Cook, turning on all sides, for 10 minutes or until browned. Transfer to a slow cooker or a large ovenproof pot. If using the oven, preheat it to 150°C conventional (130°C fan-forced).1 tablespoon extra virgin olive oil, 8–10 chicken drumsticks
- To make the teriyaki sauce, add the ginger and garlic to the same frying pan and cook for a few minutes or until fragrant. Transfer to a jug or bowl and add the soy sauce, honey, rice wine vinegar, sesame oil and brown sugar. Pour this mix over the chicken drumsticks.2 tablespoons brown sugar, 3 cloves garlic, 1/3 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil
- Cook on low in the slow cooker for 6 hours or in the oven for 3 hours. The meat should be soft and almost falling off the bone.
- About 15 minutes before the end of cooking, add the bok choy and broccolini to the pot or slow cooker and combine gently so that the greens are submerged in the liquid. If the liquid has evaporated quite a bit, add the stock or water.1 bunch bok choy, 1 bunch broccolini, 1/2 cup chicken stock
- To serve, divide your rice into bowls, top with two drumsticks, greens and some sauce. Sprinkle with sliced spring onion and toasted sesame seeds, if desired.brown rice, 8–10 chicken drumsticks, 2 spring onions, 1 teaspoon sesame seeds
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