Sticky chicken legs

Style at Home (UK) - - Everyday Dinners -

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.

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