Glazed Honey & Soy Chicken

Once again incredibly easy and everyone (my housemate, her brother and the english couch surfer) loved it. If you can, let it marinade for 24 hours. I couldn’t find any thigh cuts with the skin on and it did work without but I know it would have tasted so much better with the skin and that’s why I’m making it again for my friends this saturday before the party.

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Glazed Honey & Soy Chicken

Serves 4

1/2 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons honey

2 tablespoons shaosing wine or dry sherry

1 garlic clove, finely chopped

1 tablespoon ginger, finely grated

1 red chilli, finely chopped

4 chicken Marylands (leg quarters), cut into 2 pieces between thigh and drumstick

To serve

Cucumber slices

Fresh coriander

Lime or lemon wedges

Steamed jasmine rice

Sweet chilli sauce (below)

 

Preheat the oven to 180ºC.

Stir all the ingredients, except the chicken, together in a small bowl.

Place the chicken in a bowl or flat dish, pour the marinade over and mix with your hands to coat.

Cover and marinate in the fridge for at least 1 hour, or overnight.

Remove the chicken from the marinade and place, skin side up, in a roasting tin.

Bake for 45 minutes or until the chicken is no longer pink, frequently turning the drumsticks over as they brown and basting the chicken every 15 minutes with extra marinade. Use a clever to cut the chicken into smaller pieces.

Serve with cucumber, coriander, lime, rice and sweet chilli sauce on the side.

 

Sweet Chilli Sauce

3 large chillies

1 cup rice vinegar

2 teaspoons salt

3/4 sugar

1 garlic clove, chopped

 

Combine all the ingredients in a small saucepan and stir over a low heat until the sugar dissolves.

Bring to the boil and cook for 5 minutes or until the mixture thickens to a slightly consistency.

Remove from heat and allow to cool.

 

Steamed Jasmine Rice

Serves 4

500g jasmine rice

 

Put the rice in a small saucepan and rinse a few times by running cold water over it to cover, then pouring the water out. This rinses of excess starch powder and any broken rice that will make the cooked rice mushy.

Add just enough water – about 750ml – to cover the top of the rice by 1cm. A good trick is to touch the top of your rice with your middle finger. The water level should be just below the first joint of your finger.

Cover the pan with the lid, place over medium-high heat and bring to the boil. Immediately reduce to a low heat.

Simmer, uncovered, or until the water has evaporated.

Turn off the heat and allow the rice to sit, covered, for at least 5 minutes.

Fluff with a fork before serving.

Holy Fuck! – Lovely Allen (zSHARE)

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