Crispy Skin Sticky Soya Chicken with a Crunchy Green Goodness Stir-fry & Beansprout Salad

Instructions

METHOD FOR CHICKEN

1. Pre-heat oven to 180℃
2. In a frying pan on medium-high heat, some oil and place chicken in hot oil skin side down for 3-4 minutes until skin is crisp and golden, flip chicken and cook for a further 2 minutes.
3. Remove chicken to a large oven dish and place each piece skin side up
4. In the same saucepan, using the fat that rendered off the chicken make the sauce
5. If needed, add a little more oil to the pan and sauté the ginger and garlic for a minute until fragrant then add all the remaining ingredients, bring to a boil and turn the heat down to a simmer
6. Simmer the sauce for about 10 minutes until slightly thickened
7. Pour the hot sauce into the bottom of the oven dish without touching the chicken skin and roast in the oven for 30 minutes until the sauce is bubbling and the chicken is cooked through with a crisp and golden skin
8. Serve chicken and sauce with steamed rice, pickled bean sprouts, and stir fry green vegetables
9. Enjoy hot with your favourite chilli sauce or chill oil

METHOD FOR BEANSPROUT SALAD

1. Blanch bean sprouts for 2 minutes in boiling water, drain and run through cold water for a minute.
2. Transfer the bean sprouts to a bowl, add the sesame oil, soya sauce, sesame seeds, and spring onion, mix well
3. Serve at room temperature or refrigerate until ready to serve

METHOD FOR STIR FRY GREENS

1. In a wok on high heat, add a little oil and stir fry the kale and spring greens first for a couple of minutes.
2. Add the kale and garlic continue cooking for another minute, constantly tossing the veggies in the hot oil, almost blistering them.
3. Add the bamboo shoots, green beans, and sugar snaps, stir fry for another 2 minutes.
4. Finally, add the butter and soya; if the veggies are still undercooked, put a lid on the pan for 2 mins, so the veggies steam a bit.
5. Add a little pepper, taste, adjust seasonings to your liking and add remove into a serving dish.
6. Enjoy hot with your favourite chilli sauce or chill oil.