Sticky Five Spice Chicken Thighs

From issue #116, page 18. August, 2024
    Sticky Five Spice Chicken Thighs

    Serves: 4

    INGREDIENTS

    STICKY CHICKEN THIGHS GLAZE
    6 boneless skin-on chicken thighs
    2 tablespoons Lee Kum Kee Hoisin Sauce (gf)
    2 tablespoons Lee Kum Kee Soy Sauce (gf)
    2 tablespoons brown sugar 2 cloves garlic, thinly sliced
    1 tablespoon grated fresh ginger
    2 teaspoons Chinese five spice
    1 teaspoon Lee Kum Kee Pure Sesame Oil (gf)

    GAI LAN
    1 tablespoon neutral oil
    2 cloves garlic, thinly sliced
    3cm piece of ginger, peeled and sliced into matchsticks
    2 bunches gai lan
    1 tablespoonLee Kum Kee Gluten Free Soy Sauce (gf)
    1 tablespoon Lee Kum Kee Sweet Soy Sauce
    1 teaspoon shaoxing wine

    TO SERVE
    cooked medium-grain white rice

    METHOD

    Preheat the oven to 180 ̊C fan bake.

    STICKY CHICKEN THIGHS: In a large ovenproof dish, combine the chicken and glaze ingredients. Bake for 30-35 minutes or until the chicken is cooked through and golden and crispy on top. Baste the chicken regularly with the glaze.

    Rest the chicken for 10 minutes before slicing.

    GAI LAN: Heat the oil in a large frying pan over a low heat. Add the garlic and ginger and gently fry until aromatic. Increase to a high heat and add the gai lan and 1cm of boiling water. Cover and cook for 2-3 minutes until the stems are tender.

    Remove the lid and add the sauces and shaoxing wine. Allow the liquid to evaporate before removing from the pan.

    TO SERVE: Slice the chicken and serve with cooked white rice and gailan, drizzle over any pan juices and serve with gluten-free soy sauce.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.