Glazed Chicken With Corn Salad
April 14, 2009 · Posted in Cooking Recipes · Comment
Glazed Chicken With Corn Salad
- · Use 310g can corn kernels instead of baby corn.
- · You can use a plum or a mixture of soy sauce and honey as a glaze.
Serves 4
Preparation: 15 minutes + 30 minutes to marinate
Cooking: 45 minutes
Ingredients:
- · 8 chicken drumsticks
- · ½ cup hoisin sauce
- · Cooking oil spray
- · 1 tablespoon sesame seeds
- · 500g pumpkin, peeled, cut into 1cm cubes
- · 200g green beans, trimmed
- · 115g packet baby corn, cut into 2cm pieces
- · 1 medium red onion, halved, thinly sliced
- · 1 clove garlic, crushed
- · 2 tablespoons light soy sauce 3 teaspoons sesame oil
- · ½ cup chopped coriander leaves
Method:
- Combine chicken and hoisin sauce in a large glass bowl. Cover with plastic food wrap; chill for 30 minutes.
- 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 and sauce in bowl). Bake for 30 minutes, rushing occasionally with reserved sauce. Sprinkle with sesame seeds; bake for a further 10 minutes or until cooked and sticky.
- Meanwhile, place pumpkin in a streaming basket over a saucepan of simmering water. Steam for 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 vegies to a large bowl; add onion, garlic, soy sauce, oil and coriander. Season with salt; toss to combine.
- Spoon salad onto plates; top with chicken.
