Ingredients: |
Ingredients: 500g potatoes, 2-3 cloves of garlic, 2 chicken breasts with skin on, 2 pak choy, 1 plum, 1 spring onion, 75ml water, 1tsp sugar, 1 chicken stock cube, 30g of hoisin sauce, knob of butter and a splash of milk for the potatoes.
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Directions: |
Directions:Preheat your oven to 200oC, bring a large pan of water to the boil with 1/4tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Peel the garlic. Add the potatoes and garlic to the boiling water and simmer for 15-20 mins, until tender. Once cooked, drain and pop back into the pan. Next, pop a frying pan on a medium-high heat (no oil). Season the chicken with salt and pepper. Once hot, lay the chicken in the pan skin-side down, fry until the skin is golden, 5 mins. Turn and cook for one minute on the flesh side to seal the meat. Trim the root of the pak choy and separate the leaves. Halve the plum, remove the stone and slice the flesh into 12 thin wedges. Trim the spring onion and thickly slice. When the chicken has had 5 mins in the oven, add the pak choy to the baking tray around the chicken. Do not cover the chicken. Drizzle a little oil over the top and season with salt and pepper. Cook all together for 10-15 mins. Pop your frying pan back on medium-high heat (no need to wash). Add a drizzle of oil if the pan is dry, then add the plums to the pan and fry, turning them every minute until softened, 2-3mins. Add the water, sugar, hoisin sauce and crumble in the stock cube. Bring to the boil, reduce the heat slightly and gently simmer until thickened, 3-5 mins. Once the chicken and pak choy are cooked, remove from your oven, cover with some foil and leave to rest for 5mins. Add the spring onion to the potatoes along with a knob of butter and a splash of milk. Season with salt and pepper. Pile the mash onto the plate, top with the chicken breast and place pak choy alongside. Spoon the sauce over the chicken and enjoy. |
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