February 17, 2018
Dinner, Poultry, Chicken,
Rice, White Rice, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Bone-in Pieces more
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"From one of our national supermarkets free monthly magazine July'17."
Position racks in middle and bottom third on oven and preheat oven to 220C (200C fan forced).
Line a large heavy rimmed baking tray with foil.
In a large bowl whisk the hoisin sauce, soy sauce, honey, garlic and ginger.
Reserve 1/4 cup (60mL) of the sauce mixture at room temperature for serving and then coat the chicken in the remaining sauce.
Place the chicken on the prepared tray and transfer tray to the middle oven rack and bake, turning occasionally, for 35 minutes or until chicken is caramelised and cooked through.
During the last 15 minutes of cooking the chicken, toss the bok choy with oil on a separate baking tray and sprinkle with salt and cook on the bottom oven rack, turning occasionally, for 15 minutes or until crisp tender and then transfer to a cutting board and cut into pieces.
Meanwhile, rinse the rice in cold water and drain well and place in a medium heavy saucepan over high heat and bring rice, 3 cups (750ml) water and 1 teaspoon salt almost to the boil and then reduce heat to low, cover and simmer gently over low heat, without stirring, for 15 minutes or until the water is absorbed and rice is tender.
Fluff the rice with a fork and let stand, covered, for 5 minutes before serving.
Brush the reserved sauce mixture over the chicken and divide the steamed rice, bok choy and chicken among 4 serving plates to serve.
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