Hot Chinese mustard chicken
A healthy and nutritious modern take on an Indonesian classic. The slaw ingredients will keep in an airtight container for a few days in the fridge, so you can prepare the salad components and then add the extras and dressing to make a salad for one or two and have enough left over to repeat in two or three days.
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Ingredients
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1: Using a sharp knife, cut off the tip of each chicken wing. At this stage, you can either leave the wings as they are, or cut through the joint to make two smaller pieces.
2: In a large bowl, combine all the remaining ingredients, then add the chicken wings and mix thoroughly so they are well coated. Cover and leave to marinate for up to 12 hours.
3: Preheat oven to 200°C (400°F). Remove the chicken wings from their marinade and place in a baking dish or tin, then roast in the oven for about 30 minutes.
4: Pour the marinade into a small pan and bring to the boil. Simmer until reduced and thickened enough to coat the back of a spoon. Use this reduced marinade to baste the wings as they cook; it will form a wonderful glaze.
2: In a large bowl, combine all the remaining ingredients, then add the chicken wings and mix thoroughly so they are well coated. Cover and leave to marinate for up to 12 hours.
3: Preheat oven to 200°C (400°F). Remove the chicken wings from their marinade and place in a baking dish or tin, then roast in the oven for about 30 minutes.
4: Pour the marinade into a small pan and bring to the boil. Simmer until reduced and thickened enough to coat the back of a spoon. Use this reduced marinade to baste the wings as they cook; it will form a wonderful glaze.
Hot Chinese Mustard
Ingredients:
3 tbls hot mustard powder
3 tbls cold water
Ingredients:
3 tbls hot mustard powder
3 tbls cold water
In a small bowl, whisk together mustard powder and water until completely combined. Let rest for 15 minutes; use immediately. May be diluted further to taste.
