Sticky teriyaki wings with coconut rice
Sticky teriyaki chicken wings with coconut rice cooked in one pan. An easy dinner packed with sweet, savoury flavours and minimal washing up.
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Cooking tools:
- Kitchen scale
- Grater
- Pastry brush
- Tongs
- Colander
- Can opener
- Oven
- Pan
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Oven mitt
- Kitchen timer
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
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