¼ cup hoisin
¼ cup oyster sauce
¼ cup honey
2 tbs. ketjap manis (sweet soy sauce)
4 garlic cloves, finely chopped
1 x 2 cm piece finely chopped peeled fresh ginger
Chilli flakes (optional)
12 chicken drumsticks
2 bunches Chinese broccoli
Combine the marinade ingredients in bowl and then toss the drumsticks in it, making sure there is a generous amount coating the chicken. This can also be done in zip lock bag and then marinade in the fridge until ready. Allow to marinate for at least 4 hours or if possible overnight.
Pre heat the oven to 180C.
Pour the marinade and chicken into as large roasting tray and add a splash of cold water. Cover the pan with foil and roast for 45 minutes. After this time remove the foil, turn the heat up to 200C and continue cooking for a further 25 minutes to colour.
In the meantime, peel the thick stems of the Chinese broccoli to remove the tough outer layer. Cut the leaves and stems in half, and then wash thoroughly in cold water. Blanch the stems in boiling water until bright green and tender. Add the leaves at the last minute and stir until wilted, remove and drain. Pat dry with a tea towel and serve immediately along with the drumsticks and the sauce.