麻豆社

Sticky Chinese Chicken with Crunchy Beansprout Salad and Cucumber Dressing

Ingredients

8 chicken thighs

Marinade
2 tbsp clear honey
4cm piece ginger, grated
1crushed clove garlic
1 and half tsp Chinese five spice
2 tsp soy sauce
2 tbsp orange marmalade
1 tbsp sesame oil
听

Dressing
110ml rice wine vinegar
110ml water
65g sugar
1cm ginger
Pinch of salt
110g grated cucumber
3 spring onions

Salad
200g beansprouts
10 radishes
1 small red pepper diced
1 small yellow pepper diced
1 small orange pepper diced
1 small chilli finely chopped

1.听Mix all of the marinade ingredients together and massage it into the chicken thighs.听 Place in a bowl and leave to marinade overnight in the fridge.
2.听Preheat the oven to 180 C.听 Put the chicken on a roasting tray and bake for around 25 minutes.听 Keep basting the chicken with the marinade to get it coated and sticky.
3.听For the dressing put the vinegar, sugar, ginger and garlic in a pan and bring to the boil.听 Season with a little salt and boil for a couple of minutes, making sure the sugar dissolves.听 Leave the mixture to cool.
4.听Strain the liquid through a sieve and then add the grated cucumber and spring onions.听 This will keep for about 5 days in the fridge.
5.听To make the salad simply toss all the salad ingredients in a bowl and then pour the dressing over the top and toss again.
6.听To plate up, place some salad heaped in the middle of a bowl, place some chicken thighs on the top and drizzle with a little soy sauce and sesame oil.
7.听Tuck in and happy Chinese new year!