Honey soy chicken with garlic rice and cucumber slaw

By Justin Tsang · bbc.co.uk

Serves 4

4 hrs 20 min (mostly marinating)

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 / 3½ fl oz 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 / ⅓ oz fresh root ginger, finely chopped
4 garlic cloves, crushed
340 g / 11¾ oz 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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