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.

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