Ingredients
- 2 tablespoons peanut or vegetable oil
- 150 ml (5 fl oz) chicken stock
- 80 ml (2 1/2 fl oz/1/3 cup) Chinese plum sauce
- 200 g (7 oz/1 cup) long-grain brown rice
- 2 tablespoons vegetable oil
- 300 g (10 1/2 oz) Chinese broccoli (gai larn), trimmed and cut into 3–4 cm (1 1/4–1 1/2 inch) lengths
- 150 g (5 1/2 oz) snow peas (mangetout), trimmed
- 2 tablespoons chicken stock or water
Sesame plum drumsticks
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (optional)
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five-spice
- 8 chicken drumsticks (about 1.4 kg/3 lb 2 oz in total), knuckle end trimmed (ask your butcher to do this)
Extras, for adults
- 1 spring onion (scallion), finely sliced on the diagonal
- 2 tablespoons sesame seeds, toasted
Method
1. For the sesame plum drumsticks, put the soy sauce, rice wine (if using), ginger, sesame oil and five-spice in a dish large enough to hold all the drumsticks quite snugly. Cut a few diagonal slashes across each drumstick, down to the bone. Toss the drumsticks in the marinade, coating well, then cover and refrigerate for at least 1 hour.
2. Drain the drumsticks well, reserving the marinade. Heat the peanut oil in a wok or large non-stick frying pan over high heat. Add the drumsticks in batches and cook for 5–6 minutes, turning often until browned all over. Return all the drumsticks to the wok, pour in the stock,plum sauce and reserved marinade and bring to a simmer. Reduce the heat to low, then cook for 30 minutes, turning often, until the chicken is cooked through and the sauce is reduced and sticky.
3. Meanwhile, put the rice in a saucepan with 750 ml (26 fl oz/3 cups) water and bring to the boil. Cover, reduce the heat to low, then simmer for 30 minutes, or until all the water is absorbed and the rice is tender.
4. For the stir-fried greens, heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the Chinese broccoli and snow peas and stir-fry for 1 minute. Add the stock, then cover and cook for 2 minutes, or until the broccoli is wilted.
5. Serve the chicken on a bed of rice with the stir-fried greens.
