Sticky Chicken & Leek Rice Bowl

Preheat oven to 180°C (350°F). Heat a flameproof baking dish on high over 2 burners of your cooktop. Add the oil. Cook the chicken, skin side down, for 3-4 minutes on each side or until golden. Transfer the chicken to a plate.

Meanwhile, combine the ingredients for the glaze in a small bowl.

Turn the heat down to medium. Using the same pan and the leftover oil and chicken juices, pan fry the leeks, flat side down, for 1 minute, or until they start developing lovely golden charry bits.

Add the garlic and ginger, then cook, stirring, for 1 minute or until aromatic. Add the cabbage, then stir to combine. Drizzle the stock and Shaoxing wine over the cabbage mixture and give everything a good mix.

Return the chicken to the dish and nestle among the cabbage mixture. Brush the top of the chicken with half of the glaze, then transfer the baking dish to the oven. Bake for 20 minutes or until chicken is lovely and golden.

Turn the chicken pieces over and brush with the remaining glaze, then return to the oven and bake for a further 15 minutes or until crisp and golden. Transfer to a chopping board and cut into thick slices.

Place rice into serving bowls. Top with the chicken, some of the roasted cabbage and leeks, then scatter over the spring onion. Add chilli and coriander, if using, then enjoy.