Bill Granger has inspired yet another comfortingly Asian and finger licking dish for this weekends menu. Perhaps its the chilly and wintery weather that has blanketed London recently? The defeated gloom and pessimism only English winter can bring to the weather beaten faces of a us resentful Brits caused me to find myself reaching again for my colourful sunny copy of Bill Granger’s ‘Everyday Asian’. Cooked to inspire some colour and sunshine into the tail end of January. Today the weather was mediocre and after a day of chilly London adventure, I returned home to a warm tasty and sticky bowl of hoisin chicken and rice.
Serves 4
Hoisin Chicken
- At least 8 piece of chicken (a mix between thighs and drumsticks)
- 100ml hoisin sauce
- 1 tbsp chilli sauce
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- ½ tsp five spice powder
- Garnish – sesame seeds, sliced spring onions, lime wedges, chopped fresh coriander
Broccoli
- 1 large broccoli
- 2 tsp soy sauce
- ½ tsp sesame oil
- 2 tsp rice vinegar
- 2 tsp runny honey
- Start with the chicken. Mix the marinade ingredients in a large baking dish and add the chicken pieces. Coat well. Leave to marinade for at least 20 minutes.
- Preheat the oven to 200°C. Roast the chicken for 35 minutes until cooked and glazed.
- Meanwhile, cook your rice if you are having this as a side dish.
- Mix together the dressing ingredients and lightly boil the broccoli just before the chicken is ready. Drain and leave to dry out a little. While still warm, toss with the dressing.
- Serve the chicken with rice (if you wish) and the broccoli. Scatter over sesame seeds, sliced spring onions and chopped coriander and any extra sticky glaze if you like!
