Sticky chook

I think most people have had chinese soy chicken before, with its lovely sticky glaze.  I came across this recipe when perusing some Rick Stein cookbooks at the Bates' house in Taupo.  My Mum always used to make a mean version of this, so I thought it was worth giving a try. 



Last night the ingredients were thrown together.  It was super easy and all the ingredients were in the cupboard or fridge, so no having to make a trip to the supy just to make dinner.  Happy days!  I've make a note of where I altered an ingredient, due to lack of the original, but I don't think Rick will mind. 



6 chicken drumsticks

1 small lemon

1 tsp cayenne pepper (or chilli)

1 tsp salt

1 tbsp olive oil

5 cm piece peeled fresh ginger, finely diced

3 tbsp honey

4 tbsp HP sauce (I didn't have this)

3 tbsp red wine vinegar (I used balsamic)

1 tbsp worchestershire sauce

2 tbsp tomato sauce

2 tbsp tomato puree (I used paste)

4 tbsp soy sauce

4 cloves garlic, finely diced


Preheat oven to about 180 degrees celcius. 
Place chicken in oven-proof dish.  Squeeze over the juice from the lemon, the oil, cayenne (just sprinkle this to taste) and salt.  Grate the lemon zest over top. 
Put all other ingredients into a bowl and mix into a smooth sauce.  Brush over the chicken on both sides. 
Cook for about 35-45 minutes, taking out periodically to brush with more sauce.  Once chicken is cooked through, serve with rice, mash, or couscous. 

NB: I served this with rice (add cumin seeds at the same time as the rice, that's REALLY good) and a green salad.  The jus from the chicken made for tasty goodness on the rice.