Asian Chicken Wings, Ginger Rice and Broccoli with Black Bean Sauce

Chicken: Cut the wing tips off each piece of chicken and discard or reserve for stock. Place in a large bowl.

Marinade: Place all the ingredients in a food processor and blend until smooth. Pour over the chicken and turn to coat. Cover and leave for 30 minutes or refrigerate for up to 24 hours.

Preheat the oven to 180°C.

Tip the chicken wings into a baking dish large enough to hold them in one layer. Season with a little salt and pour in ½ a cup of water. Roast for 40 minutes, turning occasionally, until golden and cooked through. Add a little more water to the pan if it dries out and starts to catch.

Ginger rice: Heat the oil in a saucepan and cook the onion, ginger and garlic until soft. Add the rice, stock and salt and bring to the boil. Cover and turn to the lowest setting. A simmer mat is ideal for slow cooking. Cook for 25 minutes without lifting the lid. Remove from the heat and leave for 10 minutes before fluffing up with a fork.

Broccoli: Cut into long stems and blanch in boiling salted water for 1 minute. Drain well.

Heat the oil in a wok and stir fry the garlic and chilli flakes for a few seconds. Stir in the black bean sauce, fish sauce and water then the broccoli. Toss constantly until the broccoli is crisp tender.

To serve: Pile the wings up on a serving platter and garnish with coriander and lime wedges. Serve the rice and broccoli in bowls. 

Pantry Note: Sambal Oelek is a simple chilli paste made from chilli, vinegar and salt. It is readily available at supermarkets and Asian food stores.