4 x chicken thigh fillets (about 180g/6 oz each)
1 tbsp sweet dark soy sauce (or kecap manis)
8 small bamboo skewers
steamed rice to serve
Steamed Asian greens:
500g (1 lb) Chinese broccoli or any other Asian green vegetable
3 garlic cloves, roughly chopped
3 tbsp soy sauce
Preheat oven to 180°C/360°F.
Line a baking tray with foil.
Combine the chicken thigh fillets, Coconut Sweet Chilli and sweet dark soy sauce. Mix well. Fold the chicken thighs into a tight, plump shape and use 2 bamboo skewers per fillet to fix them in place.
Place the chicken on the lined baking tray. Brush with a little of the marinade left in the bowl (reserve remaining marinade to make a finishing sauce). Roast the chicken in the oven for 30 minutes or until cooked through (larger fillets might take 40-45 minutes).
Place the remaining marinade in a small saucepan over high heat. Bring to a boil and simmer for 1-2 minutes. Add a couple of tablespoons of water if the sauce becomes too thick.
To cook the steamed Asian greens, bring a large wide pan of water to the boil over high heat. Make a ‘trivet’ by coiling a large piece of foil into a circle. Slice the stem part of the Chinese broccoli on the diagonal. Then slice the leaves into wide pieces. Place the stems on a plate that will fit inside the pan. Drizzle over half the soy sauce. Place the plate on top of the foil trivet and cover the whole lot with a lid. Steam for 3-4 minutes. Then add the leaves on top of the stems and sprinkle over the garlic and remainder of the soy sauce. Replace the lid and steam for another 3-4 minutes or until the vegetables are just tender.
When the chicken is cooked, serve it with the Asian greens, rice and extra sauce on top.