Honey-glazed chicken
Instructions:
- A jointed roasting chicken may be used in this recipe, but if you do this, add the breast (cut in half) halfway through roasting as the white meat needs less cooking time. Using the same joints, for example, wings, drumsticks or thighs, ensures they all cook at the same time. Wings and drumsticks are ideal for picnics or other informal occasions, as they invite being picked up and eaten.
- 1.5 kg (3 lb) chicken wings or drumsticks;
- 5 tablespoons dark soy sauce;
- 2 tablespoons peanut oil;
- 2 tablespoons honey;
- 1 tablespoon Chinese rice wine or dry sherry (optional);
- 2 teaspoons finely grated ginger;
- 2 cloves garlic, crushed;
- 2 teaspoons Chinese sesame oil;
- ½ teaspoon salt;
- ½ teaspoon five-spice powder.
- If using wings, cut off and discard the wing tips. Put the chicken pieces in a saucepan with just enough water to cover and bring to the boil. Drain immediately.
- Combine the rest of the ingredients in a bowl, turn the chicken to coat all over and marinate for an hour or cover and refrigerate for longer, turning the pieces over once or twice.
- Put the chicken pieces in a large roasting dish and roast in a preheated moderate oven (180 C/350 F) for 45 minutes. Check them after 30 minutes and if the tops are well browned, turn them over with tongs and brush with the marinade. Cool to room temperature.
- Note: If wings are cut at the mid-joint, these make ideal finger-food appetisers.