I have been doing a lot of baking recently and decided to have a go at a chinese recipe I got from my new book. Aside from being easy, this turned put perfectly succulent and got raves from my kids. (w/c some of my dishes do not- picky eaters that my kids are)
You can marinate this before leaving the house and roast it when you get back for a quick dinner.
1/2 kg chicken thighs or legs
1 scallion or leek (for garnish)
1 tbsp shaoshing rice wine or dry sherry
2 tbsp hoisin sauce
1/4 cup light soy sauce
1 tbsp dark soy sauce
1 tbsp light brown sugar
1 tbsp peanut oil
1 inch fresh ginger, peeled and grated
Place all ingredients in a bowl and add chicken pieces. Toss and cover with plastic wrap and let marinade in refrigerator for 20 mins (to overnight)
Preheat oven 350f/180c
Remove chicken and roast in roasting pan (or you can use a turbo broiler) for 30 mins or until cooked through
Just before serving, pour marinade into small saucepan and boil. Drizzle over chicken , garnish with sliced leeks and serve with rice
So, how easy was that? I tell you... this is finger licking good.!!!
You can double the recipe (or triple it) if you have guests coming over... or even freeze pre-marinated and have something to whip up in a jiffy. Something so easy you'll serve this over and over again!