Sticky Five Spice Chicken Thighs
Serves: 4
INGREDIENTS
STICKY CHICKEN THIGHS GLAZE
6 boneless skin-on chicken thighs
2 tablespoons Lee Kum Kee Hoisin Sauce (gf)
2 tablespoons Lee Kum Kee Soy Sauce (gf)
2 tablespoons brown sugar 2 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger
2 teaspoons Chinese five spice
1 teaspoon Lee Kum Kee Pure Sesame Oil (gf)
GAI LAN
1 tablespoon neutral oil
2 cloves garlic, thinly sliced
3cm piece of ginger, peeled and sliced into matchsticks
2 bunches gai lan
1 tablespoonLee Kum Kee Gluten Free Soy Sauce (gf)
1 tablespoon Lee Kum Kee Sweet Soy Sauce
1 teaspoon shaoxing wine
TO SERVE
cooked medium-grain white rice
METHOD
Preheat the oven to 180 ̊C fan bake.
STICKY CHICKEN THIGHS: In a large ovenproof dish, combine the chicken and glaze ingredients. Bake for 30-35 minutes or until the chicken is cooked through and golden and crispy on top. Baste the chicken regularly with the glaze.
Rest the chicken for 10 minutes before slicing.
GAI LAN: Heat the oil in a large frying pan over a low heat. Add the garlic and ginger and gently fry until aromatic. Increase to a high heat and add the gai lan and 1cm of boiling water. Cover and cook for 2-3 minutes until the stems are tender.
Remove the lid and add the sauces and shaoxing wine. Allow the liquid to evaporate before removing from the pan.
TO SERVE: Slice the chicken and serve with cooked white rice and gailan, drizzle over any pan juices and serve with gluten-free soy sauce.
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