I've always loved Bill Grangers food, I've cooked from his cookbooks, I've eaten in his restaurants, so when I heard he had passed away, it was a sad day for me and those that enjoyed his food.
So on this day I pulled out one of his cookbooks and thought I'd cook something from it as a tribute.
This was delicious. I really enjoyed every mouthful. It was easy to make, as a most of his recipes are, and very different to other honey soy recipes I've made. It was lighter and fresher.
You can use store bought sweet chilli sauce, if you prefer. Some in my house didn't even want the sweet chilli sauce to go with it.
This was a great mid week meal we all loved, hope you do to.
So on this day I pulled out one of his cookbooks and thought I'd cook something from it as a tribute.
This was delicious. I really enjoyed every mouthful. It was easy to make, as a most of his recipes are, and very different to other honey soy recipes I've made. It was lighter and fresher.
You can use store bought sweet chilli sauce, if you prefer. Some in my house didn't even want the sweet chilli sauce to go with it.
This was a great mid week meal we all loved, hope you do to.
Recipe
Recipe adapted from Bill Grangers cookbook 'Bills Food'
Serves 4-5
125mls soy sauce
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons shaosing wine or dry sherry
1 clove garlic, finely crushed
1 tablespoon finely grated fresh ginger
1 fresh red chilli, finely chopped
4 chicken Marylands, cut into two pieces between thigh and drumstick
For the Sweet Chilli Sauce:
3 large red chillies, finely chopped
250mls (1 cup) rice wine vinegar
2 teaspoons salt
185g (3/4 cup) sugar
1 clove garlic, chopped
To serve:
cucumber slices
fresh coriander
limes or lemon wedges
steamed rice
sweet chilli sauce (you can use store bought)
Preheat oven to 180C/160C fan forced.
Stir all the ingredients, except the chicken, together in a small bowl.
Put the chicken in a bowl or flat dish or snap lock bag, pour the marinade over and mix with your hands to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
Remove the chicken from the marinade, reserve marinade (pour it into a small saucepan), and place the chicken with the skin side up, in a roasting tin. Bring the marinade to a simmer, and simmer for 5 minutes. Meanwhile, bake the chicken for
45-50 minutes, frequently turning the drumsticks over as they brown, and basting the chicken every 15 minutes with extra marinade.
For the Sweet Chilli Sauce: Combine all the ingredients in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency.Remove from heat and allow to cool.
Once the chicken is cooked either serve pieces whole or use a cleaver to cut up the chicken into pieces and place on a serving platter. Pour the pan juices over the chicken, this is great drizzled over the rice.
Serve with fresh cucumber, coriander sprigs, lime wedges and steamed rice, with sweet chilli sauce on the side.
Serves 4-5
125mls soy sauce
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons shaosing wine or dry sherry
1 clove garlic, finely crushed
1 tablespoon finely grated fresh ginger
1 fresh red chilli, finely chopped
4 chicken Marylands, cut into two pieces between thigh and drumstick
For the Sweet Chilli Sauce:
3 large red chillies, finely chopped
250mls (1 cup) rice wine vinegar
2 teaspoons salt
185g (3/4 cup) sugar
1 clove garlic, chopped
To serve:
cucumber slices
fresh coriander
limes or lemon wedges
steamed rice
sweet chilli sauce (you can use store bought)
Preheat oven to 180C/160C fan forced.
Stir all the ingredients, except the chicken, together in a small bowl.
Put the chicken in a bowl or flat dish or snap lock bag, pour the marinade over and mix with your hands to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
Remove the chicken from the marinade, reserve marinade (pour it into a small saucepan), and place the chicken with the skin side up, in a roasting tin. Bring the marinade to a simmer, and simmer for 5 minutes. Meanwhile, bake the chicken for
45-50 minutes, frequently turning the drumsticks over as they brown, and basting the chicken every 15 minutes with extra marinade.
For the Sweet Chilli Sauce: Combine all the ingredients in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency.Remove from heat and allow to cool.
Once the chicken is cooked either serve pieces whole or use a cleaver to cut up the chicken into pieces and place on a serving platter. Pour the pan juices over the chicken, this is great drizzled over the rice.
Serve with fresh cucumber, coriander sprigs, lime wedges and steamed rice, with sweet chilli sauce on the side.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/glazed-honey-and-soy-chicken-with-sweet-chilli-sauce.html
Pin it: www.pinterest.com.au/pin/399413060719145858/
Pin it: www.pinterest.com.au/pin/399413060719145858/
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