Friday, May 29, 2020

Hoisin Chicken Thighs with Asian Greens


Hoisin is one of my favourite flavours. These chicken thighs are easy, budget friendly and tasty. Using thighs instead of chicken breast ensures the chicken doesn't dry out when baked in the oven. Serve with simple rice with the stirfried Asian greens on the side and you are in for a delicious family meal.

Hoisin Chicken Thighs 
with Asian Greens
Serves 6

Hoisin Chicken Thighs
  • 1.2kg chicken thigh fillets
  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds
  • 1/8 teaspoon Chinese five
  • Pepper for seasoning

Asian Greens
  • 1 bunch buk choy, washed, trimmed, stems and leaves seperated
  • 1 bunch choy sum, washed, trimmed, stems and leaves seperated
  • 2 garlic cloves crushed
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon water
  • 2 teaspoons sesame oil

1. Combine hoisin sauce, 1 tablespoon soy sauce, sesame seeds, Chinese five spice and chicken thighs in a shallow dish. Season with pepper. Coat chicken on all sides, cover and allow to marinate in fridge all day, or for at least 1 hour.
2. Preheat oven to 200°c (180°c fanforce). Line a baking sheet with baking paper and place chicken on tray in a single layer. Bake in oven for 30 minutes, turning halfway.
3. In the meantime heat sesame oil in a frying pan over medium high heat and fry the stems of the vegetables for 3 minutes. Add garlic and fry until fragrant. Pour in soy, oyster sauce and water. Stirfry for a further 3 minutes before adding the leaves. Cook until leaves have just wilted, 3-4 minutes.
4. Serve chicken with greens and rice.

Xo Bec

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