I am currently doing my Blog to put off packing, as tomorrow we are off to Hamburg to live it up at the Christmas markets, drink lots of mulled wine and see Muse in concert. I am so excited but I am so lazy when it comes to packing. I also feel that I should be marking the occasion with a nice German themed meal, Chinese and German Christmas don’t really scream of a match made in heaven; however I am going to hopefully be inspired when I am out there and return with an abundance of fantastic festive food ideas for you.
Anyway, this recipe may not be festive but it is totally scrumptious and it kicks any greasy takeaway sweet and sour in the butt that it for sure (Sam’s words not mine). It is also super quick and easy and ready in half an hour, so there is no excuse not to give it ago. It may even prompt you throw out any takeaway menu’s you have lying around!
– 2 chicken legs – cut into the thigh and the drumstick (I also threw in a couple of wings)
– Salt, pepper and olive oil for cooking
For the sweet and sour sauce
– 250ml hot chicken stock
– 2 tbsp tomato ketchup
– 1 tbsp light soy sauce
– 2 tbsp rice wine vinegar
– 2 tbsp caster sugar
– 1 large carrot, peeled halves and finely sliced
– 1 yellow pepper, finely sliced
– 1 red onion – finely sliced
– Splash olive oil
– 1 ½ tsp corn flour mixed with a small amount of water
For the rice
– Enough rice for 2 people – cooked according to the pack instructions
– 1 star anise
– 50g sweetcorn
– 2 eggs
Pre heat the oven to 180’C
Place the chicken legs in a colander, skin side up and pour boiling water over them to remove the fat from the skin
Rub the chicken in salt, pepper and olive oil and place in the oven for 25minutes.
To make the sweet and soup sauce, mix together the hot stock, ketchup, soy sauce, vinegar and sugar and set aside until needed
Fry the carrots, onions and peppers on a medium – high heat for 5 minutes until softened.
Stir in the sauce and simmer for 5 minutes and then stir in the corn flour mix and stir until thickened. Leave to simmer.
Meanwhile, cook your rice in boiling water with the star anise, drain and pour over boiling water to remove the starch.
Return the rice to the heat and add the eggs and the sweetcorn, turning the rice regularly until all the egg is cooked through and the rice well coated.
Plate the rice and the chicken and pour over the sweet and sour sauce