Twice Cooked Ginger Chicken

Cook Time 1 hour (+ cooling time)

Servings 4

Ingredients

8 chicken thighs, bone in, skin on

Glaze
¾ cup brown sugar
¼ cup port
¼ cup red wine vinegar
2 heaped tbsp Dijon mustard
1 tsp tomato paste
1 tsp ginger powder
2 tbsp soy sauce
Zest of ½ orange

Method

Bring a pot filled halfway with water to the boil and line with a steamer basket. Place the chicken pieces into the steamer basket, skin-side up, and steam for 15 minutes. Remove and place on a tray lined with a rack. Allow to cool and air dry for 15 minutes.

Preheat the oven at 200°C.

For the glaze place all of the ingredients into a small pot, whisk and bring to the boil. Lower heat to a simmer and allow the sauce to thicken for 5-8 minutes or until it has reduced by half and coats the back of a spoon and is glossy.

Brush half the glaze over the chicken pieces and bake in the oven for 30-35 minutes, basting with the remaining glaze every 10 minutes.

Serve with rice and steamed Asian greens.