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Burmese Grilled Chicken with Sticky and Crispy Rice
Dan Doherty's grilled chicken recipe was inspired by a traditional meal he ate during his cycling trip to Myanmar, to raise funds for Action Against Hunger.

Hands-on time 25 min,
Oven time 20 min, plus 24 hours marinating
Ingredients
  • 4 British free-range chicken legs, cut into thighs and drumsticks
  • subheading: For the marinade:
  • 3 tbsp fish sauce
  • 4cm ginger, finely grated
  • 2 garlic cloves, finely chopped
  • ½ tsp cayenne pepper
  • Juice 1 lime
  • subheading: For the rice:
  • 400g sticky or short grain rice
  • ½ tsp salt
  • Vegetable oil for frying
  • subheading: To serve:
  • Handful fresh coriander leaves
  • ½ red onion, finely sliced
  • 1 red chilli, finely sliced
  • 1 lime, cut into wedges
  • Toasted sesame seeds
Steps
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