.4 x Chicken Thighs (skin on)
.2 Bunches Of Pak Choi
.200g Rice (of choice)
.2 Tbsp Finely Chopped Lemongrass
.1 tsp Dried Chili Flakes
.45g Dark Brown Sugar
.60ml Fish Sauce
.60ml Soy Sauce
.1 Tbsp Grated Ginger
1.Heat oven to 200 Degrees.
2.Mix Chili flakes,brown sugar,fish sauce,soy sauce,Ginger and Lemongrass in a bowl.
3.Add Chicken to the sauce and let it marinate for half an hour to an hour (depending on how much time you have on your hands,you could always let it sit overnight to save time)
4. Remove chicken and place in a roasting dish lined with baking paper,Roast for 25-30 mins until sticky,golden and cooked through.
5. While the chicken is cooking,prepare the Pak Choi. Tear off leaves,wash and set aside to strain.Add to a pan 1/3 full of water and let it blanch.You want it dark green in colour and
slightly crispy still.
6. Add rice to boiling water and cook to preferred texture.(ideally you want Glutinous rice for this recipes but I didn’t have any to hand so used basmati).
7. Serve the chicken with the rice and Pak choi,Pour over any remaining juices for extra stickiness.
P.S I served mine with a quick veg stir fry to bulk out the meal.