Hoisin Ginger Chicken
Buy thighs with the bone in and de-bone yourself - this way you can use the bones to make a simple chicken stock to use when you cook the accompanying rice To bone the thighs, turn them skin side down and cut along the sides of the bone with a sharp knife. Use your fingers to work around the bone and cut it free. The thighs are best if marinated for the day so try to remember to get started in the morning!
- 120 g ginger peeled with a teaspoon and grated with a microplane
- 2 large cloves of garlic coarsely chopped
- 125 ml hoisin sauce I use Lee Kum Kee
- 2 Tbs soy sauce
- 2 Tbs white sugar
- 1/3 cup water
- 6-8 large chicken thighs
Place all the ingredients except for the chicken into a narrow container.
Blitz with a hand blender until smooth (this can also be done in a food processor).
Rub the ginger, hoisin sauce all over the chicken thighs.
Place them in a non reactive dish and cover with cling film.
Place in the fridge for at least 6 hours.
These are fabulous cooked on the BBQ, but you can also grill them.
Place tin foil on the bottom of your grill pan to assist with clean up time!
Start with the skin side up if you are grilling and allow to cook for around 8 minutes until the skin is crackly.
Turn over and cook for 4-5 minutes until the chicken is nicely cooked through.
Cover the chicken thigh bones with fresh water. Add in a snapped lemon grass stick and some carrot and celery if you have it. Bring to the boil and allow to simmer for a couple of hours. Skim the froth from the top and cool. Use for your rice!
Cook some rice in your chicken broth and serve with the Hoisin Ginger Chicken 🙂
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