Name: Chinese style chicken traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 mixed chicken thighs and drumsticks; ½ garlic bulb; 1 thumb piece of ginger; 3 limes or 2 lemons; ½ Tbsp Chinese five-spice powder; 2 Tbsp Chinese rice wine; 2 Tbsp soy sauce; 1 Tbsp groundnut oil; 1 Tbsp toasted sesame oil; 2 Bok choy; 1 bunch of spring onions; 1 Tbsp sesame seeds; 2 tbps chopped coriander leaves; Optional: new potatoes, sweet potatoes cut into large chunks

Chinese style chicken traybake

21 Feb 2018

by Dinna

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

During the Chinese New Year festivities I like making Chinese or at least "East meets West" fusion meals. As a traybake is one of the easiest dishes for a family meal, I added some Chinese spices and ingredients to the dish et voilà! I got this lovely, flavoursome Chinese style chicken traybake. I also added some new potatoes & sweet potatoes to the bake because I didn't want to use (and wash-up!) another tray - but instead of these you can serve the dish with (perhaps more appropriate) boiled rice or noodles.

Ingredients

8 mixed chicken thighs and drumsticks
½ garlic bulb
1 thumb piece of ginger
3 limes or 2 lemons
½ Tbsp Chinese five-spice powder
2 Tbsp Chinese rice wine
2 Tbsp soy sauce
1 Tbsp groundnut oil
1 Tbsp toasted sesame oil
2 Bok choy
1 bunch of spring onions
1 Tbsp sesame seeds
2 tbps chopped coriander leaves
Optional: new potatoes, sweet potatoes cut into large chunks

Instructions

Preheat the oven to 180°C.
Put the chicken pieces in a large tray.
Cut the lime into wedges, slice the ginger into matchsticks and chop the garlic roughly. Arrange these between the chicken pieces, together with the potatoes (if used).
Dust the chicken with the five-spice powder, then drizzle everything with the oils, soy sauce and rice wine. Using a silicon brush, coat everything well with the mixture.
Put the tray in the oven and bake for 15 minutes. Turn over the chicken and vegetable pieces, then scatter half of the sesame seeds on top. Return to the oven and bake for 10 more minutes.
Meanwhile, finely chop the spring onion and slice the Bok choy into long wedges.
Take the tray out of the oven and turn over the chicken again (they should be skin-side up now) and arrange the Bok choy pieces between the chicken, then scatter the spring onion all over.
Sprinkle the remaining sesame seeds over the dish, and bake for a further 10-15 minutes, until the chicken is golden.
Scatter the coriander leaves on top and serve with side dishes of your choice.