Ingredients
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1 tablespoon peanut oil
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6 large chicken thigh cutlets, skin on
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250ml (1 cup) Massel chicken style liquid stock
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60ml (1/4 cup) hoisin sauce
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2 tablespoons soy sauce
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2 tablespoons brown sugar
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1/2 teaspoon Chinese five spice
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4 strips orange rind
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2 whole star anise
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3 teaspoons cornflour
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1 tablespoon water
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Steamed rice, to serve
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Steamed Asian greens, to serve
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1 tablespoon sesame seeds, toasted
Method
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1Preheat oven to 150ºC. Heat oil in a heavy-based frying pan over medium heat. Cook half the chicken, skin-side down, for 2-3 minutes or until browned. Transfer to a roasting pan. Repeat with remaining chicken.
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2Stir stock, hoisin sauce, soy sauce, sugar, five spice, orange rind and star anise in a saucepan over low heat until the sugar dissolves. Pour over chicken. Cover with foil and bake for 1 hour 20 minutes or until chicken is tender.
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3Transfer chicken to a plate. Keep warm. Transfer sauce to a saucepan. Bring to the boil over medium heat. Combine cornflour and water in a bowl. Gradually add cornflour mixture to sauce. Cook, stirring, for 1 minute or until the sauce boils and thickens.
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4Divide the rice among plates. Top with Asian greens and chicken. Drizzle over the sauce and sprinkle with the sesame seeds.
Source: taste.com.au
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