Gok and Poppa Wan's soy glazed chicken
Since embarking on the ultimate road trip, Gok and Poppa Wan haven’t exactly seen eye to eye on the things that interest them - but one thing they do agree on is food! Today they discover all about food in Hong Kong and will be putting their Chinese cooking skills to the test when they cook up a treat for members of the British Consulate.
(Serves 4)
Prep time: 5 minsCooking time: 15-20 mins
Ingredients
3 tbsp groundnut oil6 small chicken thighs, on the bone, skin removed2 cloves of garlic, peeled and finely sliceda 2cm piece of fresh ginger, peeled and finely sliced3 spring onions: 2 finely sliced into rounds, 1 sliced into long diagonal pieces6 tbsp water2 tbsp honey5 tbsp light soy sauce½ a fresh red chilli, finely sliced
Method
Heat 2 tablespoons of oil in a large wok over a high heat. When hot, add the chicken thighs and brown them all over. This will take approximately 4–5 minutes. Once browned, remove and set aside.
Reduce the heat to medium and add the remaining oil. Once warmed through, add the garlic, ginger and the 2 finely sliced spring onions. Fry for 2–3 minutes, until just softening. Put the chicken back into the wok and toss to incorporate with the rest of the ingredients.
Pour in the water, honey and soy sauce. Increase the heat and bring to the boil. Once boiling, put a lid on the wok (if you don’t have a lid big enough, cover it with foil) and cook for 5 minutes.
Remove the lid and turn the chicken thighs. Continue to cook for another 5 minutes, Turn up the heatslightly and simmer for about 10 minutes, or until the chicken is cookedthrough, the liquid has reduced to a sticky glaze and the chickenthighs have become gloriously dark and glossy. Remove the chicken from the pan and allow torest for 3 minutes.
Place the chicken thighs on a serving plate and garnish with the remaining spring onion and the red chilli.