zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ching-He Huang's Sweet and savoury roasted plum chicken thighs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Ching-He Huang's Sweet and savoury roasted plum chicken thighs

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes plus marinating

    Ingredients

    4 chicken thighs

    For the marinade:

    1 tbsp freshly grated ginger
    ¾ tsp cloves
    1 tsp ground cinnamon
    3 tbsp Cooks' Ingredients Shaoxing Rice Wine
    1 tsp dark soy sauce 
    3 tbsp light soy sauce 
    100g plum conserve 
    2 tsp soft brown sugar
    2 tbsp Cooks' Ingredients Rice Vinegar
    2 pinches cracked sea salt
    1 tbsp groundnut oil 

    Method

    1. Mix all the ingredients in a large new re-sealable food bag and add the chicken thighs, squeeze all the air out and seal the bag. Marinate the chicken, in the fridge, for 1 hour or longer. 

    2. Preheat the oven to 180°C, gas mark 4. Place the chicken in an oven tray, roast the chicken thighs for 30-35 minutes until thoroughly cooked through, there is no pink meat and the skin is crisp. 

    3. Serve with steamed jasmine rice and stir-fried vegetables. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary