1 kilo boneless chicken thighs, skin-on
¼ cup soy sauce
¼ cup honey
½ cup Shaoxing rice wine (or dry sherry)
1 teaspoon sesame oil
3 cloves garlic, crushed
½ teaspoon Chinese 5 spice
2 tablespoons finely chopped ginger
½ teaspoon salt and freshly ground black pepper
2 tablespoons peanut oil
2 spring onions, thinly sliced for garnish
4 tablespoons hoisin sauce
2 cloves garlic, finely chopped
½ teaspoon salt
1 teaspoon peanut oil
500 grams green beans
4 long red chillis
1 cup canola oil for frying
Cut the chicken into large pieces. Combine all the ingredients except the peanut oil and spring onions in a large bowl and mix thoroughly to combine. Heat the peanut oil in a hot wok. Strain the liquid off the chicken and set aside.
Add the chicken to the wok and cook for 2-3 minutes browning on all sides. Pour in the liquid, stir through and bring to the boil. Cover and reduce the heat, simmering gently for about 20 minutes or until the chicken is cooked.
Transfer to a serving bowl and garnish with the spring onions. Green Beans and Chillis: Combine the hoisin, garlic, salt and peanut oil in a small bowl and set aside. Trim the stalk end from the beans and cut the chillis in half lengthways and remove the seeds.
Heat the oil in a wok until it is shimmering. Add the beans and fry for 1-2 minutes or until the beans are just tender. Remove from the oil and drain on paper towels. Add the chillis to the wok and cook for 1 minute. Remove from the oil and add to the beans. Tip the oil out of the wok into a heatproof
bowl. Add the hoisin mixture and toss in the beans and chillis, turning to coat in the sauce.
To serve: Serve the chicken with jasmine rice and the fried beans and chillis. Serves 6