FAMILY STYLE CHICKEN RECIPES RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
  3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
  4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
  5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
  6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
  7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
  8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
  9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
  10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
  11. Season to perfection and serve with the sticky chicken wings, right away.

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.