Peking Style Chicken
A long braised chicken dish in a Hoi-Sin and Plum Sauce
- Preparation Time: 5 minutes
- Cooking Time: 45 minutes
- Serves: 2
- Product Tags:
Chinese |
Hoi Sin |
Plum |
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4 chicken thighs
1 Tbsp vegetable oil
1 - 2 Tbsp Sharwood's Sweet Chilli Sauce
1 jar Sharwood's Hoi-Sin & Plum
3 spring onions - trimmed, halved and finely shredded
Cooking Method
Preheat the oven to fan 150ºC, conventional 170ºC, Gas Mark 3 . Brown the chicken thighs in the oil, place in an ovenproof dish. Mix together the hoi-sin and plum and chilli sauce, pour over the chicken thighs, and cook covered for 30 minutes. Remove the cover, raise the oven temperature to fan 180ºC, conventional 200ºC ,Gas Mark 6 for 15 minutes, until the sauce has thickened slightly to form a glaze on the chicken and the chicken is fully cooked. Serve garnished with spring onion.
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