Name: Asian style roasted chicken with baby buk choy
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 1/3 cup (80ml) hoisin sauce; 1/4 cup (60ml) light soy sauce; 2 tablespoon lime juice; 1/4 cup (60ml) chinese cooking wine; 1 fresh small red thai chilli, chopped finely; 12 chicken drumsticks (1.8kg); 1 tablespoon peanut oil; 300 gram baby buk choy, quartered lengthways; 1/4 cup fresh coriander leaves; 1 lime, cut into wedges

Asian style roasted chicken with baby buk choy

Give your regular roasted chicken an Asian kick with this hoisin, lime and chilli flavoured version. Served with baby bok choy, it's a complete, flavourful and low carb meal.

lime and chilli roasted chicken with baby buk choy

Ingredients

3 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

1/3 cup (80ml) hoisin sauce

1/4 cup (60ml) light soy sauce

2 tablespoon lime juice

1/4 cup (60ml) chinese cooking wine

1 fresh small red thai chilli, chopped finely

12 chicken drumsticks (1.8kg)

1 tablespoon peanut oil

300 gram baby buk choy, quartered lengthways

1/4 cup fresh coriander leaves

1 lime, cut into wedges

Method

1.Preheat oven to 240°C/220°C fan-forced.

2.Combine garlic, ginger, sauces, juice, wine and chilli in large bowl with chicken; toss to coat in chilli lime mixture. Drain chicken; reserve chilli lime mixture. Heat oil in large flameproof baking dish; cook chicken, uncovered, about 5 minutes or until browned all over.

3.Transfer dish to oven; roast chicken, uncovered, 15 minutes. Reduce oven temperature to 220°C/200°C fan-forced; cook, basting frequently with chilli lime mixture, about 15 minutes or until chicken is cooked through.

4.Meanwhile, boil, steam or microwave buk choy until just tender; drain.

5.Divide chicken and buk choy among serving plates; sprinkle with coriander. Serve with lime wedges and, if desired, steamed jasmine rice.

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