Sticky hoisin & plum chicken
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This sticky hoisin and plum chicken is one of my go to weeknight dinners when I want something that tastes restaurant quality but doesn't demand hours in the kitchen. The beautiful thing about this recipe is how quickly it comes together, ready in just 45 minutes from start to finish. I love that the plums add natural sweetness and tartness while breaking down into a gorgeous glaze, and they're packed with fibre which is brilliant for digestion. The whole dish is genuinely simple to throw together, and using microwavable rice means you're not juggling multiple pans. It's the kind of meal that looks far more impressive than the minimal effort required.
Ella x
Ingredients
- 80 gramshoisin sauce
- 2 tbspreduced salt light soy sauce
- 1 tspginger(ginger, finely grated)
- 2 clove/sgarlic(garlic, crushed or finely grated)
- 2 tsptoasted sesame oil
- 8chicken drumsticks(chicken drumsticks (about 1kg))
- 4british plums(Waitrose British Plums, halved and stoned)
- 235 gramsgreen pak choi(pack Green Pak Choi, each quartered)
- 250 gramsmicrowavable egg fried rice(packs microwavable egg fried rice)
Detail level
Instructions
- 1
In a large bowl, mix the hoisin and soy sauces with the ginger, garlic, sesame oil and 3 tbsp water. Add the chicken and coat in the sauce. Chill, covered, for 15 minutes or up to 24 hours.
- 2
When ready to cook, heat the oven to 220ºC, gas mark 7. Spread the chicken out in a roasting tin with all the marinade and roast for 10 minutes. Take out of the oven and turn the chicken, basting in the sauce. Nestle in the plums, cut-side up, and roast for another 15 minutes. Turn the chicken again, basting with any roasting juices. Nestle in the pak choi and roast for a final 10 minutes until the chicken juices run clear and no pink meat remains (if at any point during cooking the sauce starts to dry out or blacken, add a splash of water to the tin).
- 3
Heat the rice according to pack instructions and serve with the chicken, plums and pak choi.
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