Shaoxing rice wine is a Chinese cooking wine – look for it in Asian food stores. Kecap manis sometimes called Indonesian soy sauce or sweet soy sauce has a thick almost syrupy consistency – it can be found in the Asian section of most supermarkets.
While the chicken is cooking, stir-fry the cabbage and cook some rice and in next to no time you have a complete meal.
Baked Soy-Glazed Chicken with Spiced Stir-fried Cabbage
The chicken can also be cooked on the barbecue over a medium heat for about 10 minutes each side – take care not to burn it
4 chicken thighs
2 tbsp shaoxing rice wine
¼ cup kecap manis
¼ cup soy sauce
1 tbsp honey
SPICED STIR-FRIED CABBAGE
2 tbsp vegetable oil
1 small (100g) red onion, thinly sliced
2 cloves garlic, finely chopped
2 tbsp grated ginger
1 long red chilli, thinly sliced (optional)
½ (about 500g)cabbage, finely sliced
1 tbsp cumin seeds, toasted
8 cherry tomatoes, halved
1 For the soy glaze, place rice wine, kecap manis, soy sauce and honey in a bowl and mix to combine. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
2 Preheat oven to 180°C. Place chicken in a baking dish and bake, basting occasionally with marinade for 30-45 minutes or until chicken is cooked.
3 For the stir-fried cabbage, heat oil in a wok or large frying pan over a high heat, add onion, and stir-fry for 3-4 minutes or until onion starts to soften. Add garlic, ginger and chilli and stir-fry for 2-3 minutes or until fragrant.
4 Add cabbage and cumin seeds and stir-fry for 5 minutes longer or until cabbage just starts to wilt and soften. Remove pan from heat, add tomatoes and toss to combine. Serve with chicken.
Happy cooking and eating.
Recipe by Rachel Blackmore
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