Chinese BBQ Chicken

Mince the garlic and set aside. Slice your cucumber lengthways and set aside for later.

Add the chicken to a bowl along with all the sauces, seasonings and minced garlic (all the chicken ingredients except the water). Mix well and leave to marinate in the fridge for half an hour.

Heat the oven to 180°C.

Place the chicken thighs on a rack and roast in the oven for 25 mins. Get a large sheet of tin foil and turn up the edges to create a flat bowl then fill it with 100ml water. Pop it in the oven under the chicken to catch the marinade and prevent it from burning.

Whilst the chicken is in roasting, add the leftover marinade to a small saucepan with the water. Bring to a boil then leave to simmer until it’s reduced, sticky and glossy.

Meanwhile, wash your rice three times until the water runs clear. Drain, then transfer to a saucepan and add enough water to reach just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low, cover with a lid and cook for 12 mins.

To make the spring onion ginger oil, slice your spring onions and pound your ginger in a pestle and mortar. Heat the vegetable oil in a small pan set over a medium heat. Once the oil reaches 180°C, add the ginger and cook for 20 seconds. Transfer the oil to a bowl and add the sliced spring onions, salt, sugar and sesame oil. Mix well and set aside.

After the chicken has been roasting for 25 mins, take it out and baste with the reduced marinade in the saucepan then return to the oven to roast for another 5 mins.

Serve your chicken with the rice, spring onion oil, sliced cucumber and some fresh coriander leaves. Add some crispy chilli oil too, if you like.