Spicy Chinese Chicken Curry With Hibiscus Rice

Ingredients

• 2 Tbsps Lee Kum Kee Chiu Chow Style Chilli Oil
• 8 Chicken Drumsticks
• 2 Tbsps Sesame Oil
• 1 Tbsp Crushed Chilli
• 3 Tbsps Curry Powder
• 1 Tbsp Crushed Garlic
• 1 Onion Diced
• 3 Spring Onions
• 1 Tbsp Crushed Pepper
• 3-4 Chillies
• Sesame Seeds
• 2 Cups Basmati Rice
• 4 Cups Water
• 6-8 Hibiscus Flowers

Method

1. Wash the Hibiscus flowers and place in a bowl. Cover with 4 cups of hot water and leave for about 4-5 minutes. When the water has changed colour sieve the liquid into a bowl. This will be your rice water.Rinse rice thoroughly and place in your rice cooker. Cover with the Hibiscus water and close the lid. Set on sticky rice and start. Keep warm.
2. Heat up the Sesame and Lee Kum Kee Chilli Oil in wok. Add the crushed Garlic and then Chicken Drumsticks. Saute Chicken, turning over to cook all sides. Add in the other ingredients and keep cooking for another 20-25mins.
3. Garnish drumsticks with Sesane Seeds, sliced Chillies and Spring Onions. Serve with Hibiscus Rice.

Product used in recipe

• LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G