Sprout requested a Chinese meal in her long list of birthday food (longer than her present list). I think she means a meal out, but I thought I'd try a homemade version to keep her sweet until we get round to eating out.
Serves 4
8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp sweet chilli sauce, or honey
2 tbsp dry sherry (optional)
1 tbsp balsamic vinegar (optional)
1 tsp Chinese five-spice powder
2.5cm fresh ginger, grated
2 garlic cloves, peeled & grated
Garnish
4 spring onions, finely chopped (optional)
Cut a couple of diagonal slashes through the skin, about 1cm deep, into each chicken thigh. Mix together all the remaining ingredients in a high sided oven dish and massage the marinade into the chicken thighs. Arrange the chicken thighs skin side up in the oven dish, wipe down the edges of the dish, and cover and leave in the fridge for 2 hour or even overnight.
Roast uncovered in a oven preheated to 200C for about 40 minutes, basting a couple of times during the cooking. The chicken is cooked when the juice runs clear when you poke a sharp knife into the thickest part of the thigh towards the bone (a little hard to see with such a dark sauce I know).
Serve with rice or noodles. I'm not usually one for garnish but, with hindsight, this dish needed some tangy spring onion to offset the sweet stickiness of the sauce. I also served this with steamed shredded Savoy cabbage, tossed in a little grated garlic, sesame oil and light soy sauce, that even my cabbage hating Big Boy ate.
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