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Ching-He Huang's Sweet and savoury roasted plum chicken thighs
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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
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.
This recipe was first published in April 2014.