Ingredients
- 1 1/2 kilograms chicken drumsticks (8 drumsticks specified)
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 1/2 cups dried jasmine rice
- 2 1/2 cups Chicken Stock
- 420 grams corn kernels, drained
- 150 grams green beans, trimmed and cut into 3cm lengths
- 2cm piece fresh ginger, finely grated
- 2 green onions, shredded
- 1 tablespoon sesame seeds, toasted
- 1/4 cup mayonnaise, Japanese style mayo called Kewpie
How to Make
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Step 1: Preheat oven to 180C/160C fan-forced.
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Step 2: Place chicken and teriyaki sauce in a shallow bowl and toss to coat.
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Step 3: Heat oil in a 2.5 litre (10-cup-capacity) flameproof baking dish over medium-high heat and add chicken and sauce to pan and cook, stirring, for 3 minutes or until well browned and sauce caramelized and then transfer to a plate.
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Step 4: Add rice to pan and stir to coat in oil and sauce and then add stock and stir and bring to the boil and now place chicken on top of rice mixture and cover tightly with foil and bake for 25 minutes.
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Step 5: Remove foil and transfer chicken to a plate and then add corn, beans and ginger and fluff rice and vegetables with a fork and arrange chicken over rice.
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Step 6: Bake, uncovered, for 10 minutes or until rice is tender and chicken is browned and cooked through.
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Step 7: Top with green onion and sesame seeds and drizzle with mayonnaise and serve.
We hope you enjoy this recipe!
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