DF // RSF // 2492 K J/596 CAL PER SERVE
- 125 ml (4 fl oz/½ cup) hoisin sauce
- 2 tablespoons soy sauce
- 12 small chicken drumsticks
- 2 bunches of broccolini, ends trimmed
- 1 tablespoon sesame oil
- 1 teaspoon garlic salt
- 1 small red chilli, thinly sliced
- 3 tablespoons sesame seeds (optional)
- 2 x 250 g (9 oz) packets 90-second microwave jasmine rice, cooked (optional)
Preheat the oven to 210°C (425°F). Line a baking tray with baking paper.
Mix together the hoisin and soy sauces in a bowl.
Cut slits into the flesh on the drumsticks, then brush on two-thirds of the sauce, ensuring that it gets into the slits and under the skin. Reserve the rest of the sauce. Spread the chicken on the prepared tray and roast for 20 minutes.
While the chicken is roasting, place the broccolini in a shallow bowl, drizzle over the sesame oil, sprinkle on the garlic salt and chilli and toss well.
Remove the tray from the oven, turn the drumsticks, brush with reserved sauce and sprinkle on the sesame seeds. Tip the broccolini onto the tray, and return to the oven for a further 10 minutes until the chicken has cooked through.
If serving with jasmine rice, microwave it just before the chicken finishes and serve all together.
‘Images and recipes from Super Green Super Easy by Sally Obermeder and Maha Corbett (Allen & Unwin, RRP $24.99) Photography by Rob Palmer.’