Soy Honey Glazed Chicken
4 pc chicken legs with skin on
1/2 cup cider vinegar
1/4 cup honey
1/4 cup soy sauce
1/4 cup tomato ketchup
5 cloves garlic chopped
1/2 tspn chilli flakes
1 tspn cornstarch
2 tspn water
1 tspn toasted sesame seeds
Pre-heat oven to 425°
Place chicken in an oven safe skillet, skin down
In a small bowl mix the vinegar, honey, Soy, ketchup, garlic and pepper flakes, then pour over the chicken
Bake for 20 minutes then turn thighs skin side up
Bake for another 25 minutes
Remove the chicken to a plate and let the sauce rest for 5 minutes so that the fat rises
Skim the fat off the liquid and place on stove on medium high heat
Mix together the cornstarch and water then add it to the heated sauce.
Cook while stirring for about 1 minute until the sauce has thickened.
Serve by pouring some of the sauce over the chicken and reserve the remaining to add as desired
Garnish with toasted sesame seeds
Beef with Honey & black pepper
Whisk together the Sauce ingredients then set aside.
Heat the oil in a wok over high heat until it is smoking.
Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.
Add the beef and stir fry for 1 minute until just cooked to your liking. Remove beef and onion onto a plate.
Turn the heat down to medium high. Pour the Sauce ingredients into the wok. Let it cook for 1 minute until syrupy and caramel colour.
Add the beef and onion back into the wok, along with any juices from the plate. Toss in the sauce until just warmed through.
Serve immediately with rice.
3 tbsp soy sauce
3 tbsp Black Forest honey
1 1/2 tbsp oyster sauce
2 tbsp Chinese cooking wine or dry sherry (or substitute with beef stock)
2 tbsp water
1/2 tsp freshly ground pepper)
1 1/2 tbsp vegetable oil
1 garlic clove , crushed
1 small onion , sliced
500 g thinly sliced beef steak suitable for stir frying