8 chicken leg drummers
1 1/2 cups teriyaki sauce (12 ounces)
Coarse black pepper
3 tablespoons sesame seeds
1 3/4 cup chicken stock
3 tablespoons vegetable oil, divided
1 cup rice
1 bunch broccolini, trimmed and cut into 3-inch pieces
1/2 red bell pepper, seeded and thinly sliced
1 bunch scallions, shredded on an angle
2 large cloves garlic, very thinly sliced
1 1-inch piece of ginger, grated or minced
Place the chicken legs in a plastic bag with the teriyaki sauce and marinate for 4 hours or overnight.
Place a baking rack on a baking sheet and arrange the chicken legs on it. Season liberally with coarse black pepper.
Pre-heat the oven to 400˚F.
Cover the chicken legs with foil and roast for 20 minutes. Turn the legs and roast for 10 minutes more, then remove the foil and roast for 5-8 minutes more to darken and crisp the legs. Sprinkle with sesame seeds.
While the chicken cooks, bring the stock and water and 1 tablespoon vegetable oil to a boil over high heat. Add the rice and stir, bring it back up to a boil, then reduce the heat and cover the pot. Simmer for 18 minutes, then fluff the rice with a fork.
While the chicken roasts for the last 10 minutes, bring a few inches of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, then drain.
Heat the remaining 2 tablespoons vegetable oil in a large skillet. When the oil is hot, add the blanched broccolini, pepper and scallions. Stir fry for 2 minutes, add the garlic and ginger, then stir fry for 1 minute more.
Serve the chicken legs with the stir fried veggies and rice alongside. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.