Chicken
Plum Chicken Drumsticks
1. Set oven to 220°C.
2. Slash chicken drumsticks. Combine oil, plum and soy sauce in a lined baking dish. Add chicken, rub well to coat. Roast for 20 -25 minutes or until cooked through.
3. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes.
4. Prepare vegetables and keep separate. Heat oil in a large pan or wok over medium-high heat. Add leek and garlic, cook for 2 minutes. Add remaining vegetables, plum and soy sauce. Cook for 2-3 minutes, or until just wilted.
5. Serve sticky plum chicken over rice with stir-fried vegetables. Spoon over any sauce left in baking dish.
Sprinkle chicken with sesame seeds if desired.
Tip!
Add some chilli flakes or chilli sauce if you like a little bit of heat.
2. Slash chicken drumsticks. Combine oil, plum and soy sauce in a lined baking dish. Add chicken, rub well to coat. Roast for 20 -25 minutes or until cooked through.
3. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes.
4. Prepare vegetables and keep separate. Heat oil in a large pan or wok over medium-high heat. Add leek and garlic, cook for 2 minutes. Add remaining vegetables, plum and soy sauce. Cook for 2-3 minutes, or until just wilted.
5. Serve sticky plum chicken over rice with stir-fried vegetables. Spoon over any sauce left in baking dish.
Sprinkle chicken with sesame seeds if desired.
Tip!
Add some chilli flakes or chilli sauce if you like a little bit of heat.
8 chicken drumsticks
1 tbsp oil, for cooking
1/2 jar plum sauce
1 tbsp soy sauce
300g basmati rice
vegetables
1/2 leek, sliced
2 garlic cloves, sliced or crushed
1 bunch pak choi, rinsed and sliced
1 punnet baby corn, halved lengthways
1/3 punnet celery sticks, sliced
125g sugar snaps
1 tbsp oil, for cooking
1/2 jar plum sauce
1 tbsp soy sauce
salt and pepper, for seasoning
1 tbsp oil, for cooking
1/2 jar plum sauce
1 tbsp soy sauce
300g basmati rice
vegetables
1/2 leek, sliced
2 garlic cloves, sliced or crushed
1 bunch pak choi, rinsed and sliced
1 punnet baby corn, halved lengthways
1/3 punnet celery sticks, sliced
125g sugar snaps
1 tbsp oil, for cooking
1/2 jar plum sauce
1 tbsp soy sauce
salt and pepper, for seasoning
