Sticky teriyaki wings with coconut rice | Recipes | Poppy Cooks

Ingredients

• 300g long grain white rice, washed
• 1 x 400ml tin of full-fat coconut milk
• 200ml hot water
• 1 lemongrass stick, bruised
• 1 green birds eye chilli
• 4 market lime leaves
• 5 tablespoons dark soy sauce
• 2-3 tablespoons fish sauce, to taste
• 6 tablespoons light brown soft sugar
• 3 1/2 tablespoons runny honey
• 3 garlic cloves, minced
• 35g ginger root, peeled and grated
• 3 tablespoons cornflour
• 1kg chicken wings, separated into flats and drums
• 2 spring onions, finely sliced
• salt