4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)
3 tbsp hoisin
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely grated
2 tsp Homemade Chinese Five Spice (you can use store-bought too)
400g Chinese broccoli (gai larn)
steamed rice to serve
Basting Sauce:
2 tbsp honey
1 tbsp dark soy sauce
In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
Preheat oven to 180°C/356°F (fan-forced).
Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
Mix the basting sauce ingredients together in a small bowl.
Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
Serve with steamed Chinese broccoli and rice.
