Honey soy chicken with garlic rice and cucumber slaw
4 hrs 20 min (mostly marinating)Serves 4
Roasted chicken legs glazed with honey and soy, served over garlic jasmine rice with a crisp iced cucumber and coriander slaw.
| prepPreheat oven to 200°C / 180°C Fan / Gas 6 | ||||||
| 4 whole chicken legs (thigh and drumstick) | Marinate chicken 4 hrs or overnight | Roast chicken 200°C / 180°C Fan, 20 min | Glaze, cover, reduce 160°C / 140°C Fan, 35–40 min | Rest chicken 15–30 min | Skim fat, stir in soy, honey & MSG | Plate rice, chicken, slaw & sauce, drizzle chilli oil |
| 2 tbsp dark soy sauce (for marinade) | ||||||
| 1 tbsp oyster sauce | ||||||
| 1 tbsp light soy sauce | ||||||
| 1 tbsp honey (for marinade) | ||||||
| ½ tsp white pepper | ||||||
| 100 ml chicken stock or water | ||||||
| 2 tbsp honey (for glaze) | ||||||
| 1 tbsp dark soy sauce (for glaze) | ||||||
| 1 tbsp vegetable oil (for rice) | Heat oil, cook ginger & garlic 2–3 min | Add rice, stir 1 min, pour stock, season | Cover, boil, reduce heat, cook 18 min | |||
| 10 g fresh root ginger, finely chopped | ||||||
| 4 garlic cloves, crushed | ||||||
| 340 g jasmine rice, uncooked weight | ||||||
| 420 ml / ¾ pint chicken stock | ||||||
| pinch salt (for rice) | ||||||
| handful ice | Soak cucumber, coriander & spring onions in iced water 15 min | Drain, toss with lime, sesame oil, seeds, chillies & salt | ||||
| 1 cucumber, julienned | ||||||
| large handful fresh coriander, roughly chopped | ||||||
| 2–3 spring onions, thinly sliced | ||||||
| 1 lime, juice only | ||||||
| 2 tsp sesame oil | ||||||
| 1 tbsp sesame seeds | ||||||
| 2 bird's-eye chillies, sliced | ||||||
| pinch salt (for slaw) | ||||||
| 3 tbsp dark soy sauce (for pan sauce) | ||||||
| 1 tbsp honey (for pan sauce) | ||||||
| pinch MSG (optional) | ||||||
| chilli oil or chilli sauce, to taste | ||||||
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