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Lauren Stathas
Indonesian chicken from the oven with wok vegetables
Indonesian chicken from the oven with wok vegetables
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Peel and grate the ginger in the meantime. Clean the garlic and cut finely.
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Mix half of the ginger, half of the garlic, the honey and ketjapmarinadein a bowl to marinade. Grease the oven dish with the oil.
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Using a sharp knife, make oblique indentations of ½ cm deep in the skin of the chicken legs.
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Brush the legs around with the marinade. Also brush the notches.
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Place on the skin side in the greased oven dish and bake the chicken legs for about 30 minutes until they are done. Turn halfway. Season with pepper and salt.
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Meanwhile, bring a pot of water and a little salt to the boil. Add the rice and cook on low heat for 8 minutes.
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Drain, turn off the heat and leave with the lid on the pan for 15 minutes.
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In the meantime, cut the salad onion into thin rings.
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Heat the rest of the oil in a stirring stir fry the cabbage, Chinese stir-fry mix, the rest of the ginger, the rest of the garlic and half of the salad onion 3 minutes. Season with the rest of the ketjapmarinadeen pepper.
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Garnish the vegetables with the seroendeng and the chicken legs with the salad onion. Serve with the rice and the rest of the seroendeng.
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Nutrition
795Calories
Sodium0% DV1.050mg
Fat46% DV30g
Protein86% DV43g
Carbs28% DV83g
Fiber40% DV10g
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