Chicken spareribs with rice salad

Name: chicken spareribs with rice salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Scale chicken spareribs sweet soy marinade (about 575 g); 200 g White rice bag 1 kg; 1 bag Thai stir fry mix 400 g; 1 tin can pineapple slices in syrup (234 g), into pieces; 3 tablespoons ketjapmarinademanis; cucumber in strips; 1 cup satay sauce finished (500 g); 1 bag Indonesian krupuk natural (60 g)

A tasty recipe. The main course contains the following ingredients: poultry, chicken spareribs (ketjap (about 575 g)), white rice (bag 1 kg), Thai stir-fry mix (400 g), pineapple slices (in syrup (234 g), in pieces), sweet soy sauce , cucumber (in strips), satay sauce (ready made (500 g)) and Indonesian prawn crackers (natural (60 g)).

Ingredients

Directions

Prepare the chicken ribs according to the instructions on the package. Boil the rice according to the instructions on the package. Add the Thai stir-fry mix the last minute and bring the rice and vegetables back to the boil while stirring. Pour the rice and vegetables into a large sieve or colander and rinse under cold water.
Drain the pineapple slices and collect the syrup. Beat a dressing of the ketjapmarinadeen 3 tablespoons of pineapple syrup. Mix the cold rice with vegetables with the cucumber, pineapple and dressing.
Heat the satay sauce according to the instructions on the package. Serve the tender chicken ribs with the rice salad and satay sauce. Add the cracker.