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


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.