Sticky chicken legs
Takes 40mins +
marinating serves 4 2tbsp soy sauce, 2tbsp clear honey 2tbsp rice vinegar 4tbsp hoisin sauce 2 star anise 2tsp Thai fish sauce 2 garlic clove, crushed 4 chicken legs FOR THE SALAD 4 carrots 400g radishes, finely sliced 6tbsp chives, finely chopped 6tbsp rice vinegar 1tsp sugar Lime wedges and egg fried rice to serve
1 Mix the soy, honey, vinegar, hoisin, star anise, fish sauce and garlic together in a bowl then add the chicken. If you have time, cover and chill in the fridge to marinate for 10 mins. 2 Preheat the oven to 200°C/ Gas 6. Put the chicken in a roasting dish lined with oiled foil and roast for 30 mins, until the sauce has become sticky and blackened. 3 To make the salad, use a peeler to thinly slice the carrots, then toss through with the radishes, chives, rice vinegar and sugar, and season with salt. Serve the chicken legs with the salad, egg fried rice and a few lime wedges.