Name: Glazed chicken with corn salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 8 chicken drumsticks; 1/2 cup hoisin sauce; cooking oil spray; 1 tablespoon sesame seeds; 500 gram pumpkin, peeled, cut into 1cm cubes; 200 gram green beans, trimmed; 115 gram packet baby corn, cut into 2cm pieces (or 310g can of corn kernels); 1 medium red onion, halved, thinly sliced; 1 clove garlic, crushed; 2 tablespoon light soy sauce; 3 teaspoon sesame oil; 1/2 cup chopped coriander leaves

Ingredients

8 chicken drumsticks

1/2 cup hoisin sauce

cooking oil spray

1 tablespoon sesame seeds

500 gram pumpkin, peeled, cut into 1cm cubes

200 gram green beans, trimmed

115 gram packet baby corn, cut into 2cm pieces (or 310g can of corn kernels)

1 medium red onion, halved, thinly sliced

1 clove garlic, crushed

2 tablespoon light soy sauce

3 teaspoon sesame oil

1/2 cup chopped coriander leaves

Method

1.In a large glass bowl, combine chicken and hoisin sauce. Cover with plastic food wrap; chill for 30 minutes.

2.Preheat oven to 180°C/160°C fan-forced. Cover a baking tray with foil; grease foil with spray. Arrange chicken on prepared tray (reserve any sauce in bowl). Bake 30 minutes, brushing occasionally with reserved sauce. Sprinkle with sesame seeds; bake a further 10 minutes or until cooked and sticky.

3.Meanwhile. place pumpkin in a steaming basket over a saucepan of simmering water. Steam 7 minutes. Add beans and corn; steam for 2-3 minutes more or until vegies are tender and beans bright green. Refresh under cold running water. Drain well. Transfer vegetables to a large bowl; add onion, garlic, soy sauce, oil and coriander. Season with salt and toss to combine.

4.Spoon salad onto plates and top with chicken.

You can use plum or a mixture of soy sauce and honey as a glaze.
Note

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Ingredients

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