A twist on a favourite takeaway using chicken instead of duck, this dish is perfect for a Friday night in
- 5 tbsp hoisin sauce, plus extra to serve
- 2 tbsp plum sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 8 chicken thighs, skin on
- 20 Chinese pancakes (available from Waitrose, Asian supermarkets or Chinese takeaways)
- 1 cucumber, cut into quarters lengthways, then into matchsticks
- bunch spring onions, cut in half lengthways, then into matchsticks
MethodMix the hoisin, plum sauce, honey and rice vinegar, then season with a little salt. Arrange the chicken in a roasting tin and brush over half the sauce. Roast for 25 mins, then spread over the remaining sauce and roast for another 25 mins.
- 1 oven-ready duck
- 2 tsp Chinese five-spice
- 2 star anise
- 1 orange, peel cut off in strips, then orange halved
- 2 tbsp Chinese black vinegar (we used Merchant Gourmet) (optional)
- 75ml Shaohsing rice wine or dry Sherry
- 100ml chicken stock
- 30 Chinese pancakes (shop-bought or see 'Goes well with' for a recipe)
- 6 spring onions, cut into finger lengths and shredded, ½ cucumber, cut into matchsticks, hoisin sauce, to serve
- Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away – be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don’t worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.
- Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.
- Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)
- Heat the pancakes and serve the duck with accompaniments.
- Disposable Slow Cooker liner
- Nonstick cooking spray
- 2 tablespoons finely shredded lemon peel
- 1 tablespoon ground sage
- 1 tablespoon seasoned salt
- 1 1/2 teaspoons freshly ground black pepper
- 8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
- 1/4 cup butter
- 4 cups quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
- 2 cloves garlic, thinly sliced
- 8 cups sourdough baguette cut into 1-inch Pieces (about 10 ounces)
- 1 cup coarsely shredded carrot (2 medium)
- 1 cup chicken broth
- 1/4 cup chopped walnuts, toasted
- 3 tablespoons snipped fresh italian parsley
- Line a 5-1/2- to 6-quart slow cooker with a disposable cooker liner. Lightly coat liner with cooking spray; set aside. Reserve 1 teaspoon of the lemon peel. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker.
- Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
- Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley. Sprinkle nut mixture over chicken and stuffing before serving.Makes 8 servings
- 2 1/2 pounds skinless, boneless chicken thighs
- 1 tablespoon vegetable oil
- 4 medium carrots, bias-sliced 1/2 inch thick
- 2 cups frozen small whole onions, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chicken broth
- 1/3 cup low-sugar apricot spread
- 2 tablespoons quick-cooking tapioca, ground if desired
- 1 - 2 tablespoons dijon-style mustard
- 1/2 teaspoon garam masala
- 4 cups hot cooked Brown Rice
- 3/4 cup frozen peas, thawed
- Shredded lemon peel (optional)
- Cracked black pepper (optional)
- In an extra-large skillet cook chicken, half at a time, in hot oil over medium-high heat until brown. (Add more oil, if necessary.) Drain off fat.
- In a 3-1/2- or 4-quart slow cooker combine carrots and onions. Top with chicken. Sprinkle chicken with salt and ground pepper. In a small bowl combine broth, apricot spread, tapioca, mustard, and garam masala. Pour over mixture in cooker.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
- In a medium bowl stir together hot cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some of the cooking juices. If desired, garnish with lemon peel and cracked pepper.