Chinese Hoisin Barbecue Chicken

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and season the chicken with the chilli flakes (can’t handle the heat? Go easy!) and a generous pinch of salt

Heat a large, wide-based pan (with a matching lid) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, cook the chicken for 2 min or until golden brown

Meanwhile, slice the pak choi in half, lengthways

Transfer the golden chicken to a baking tray (use tin foil to avoid mess!) and put it in the oven for 12-15 min 

Return the pan to a high heat and once hot, add the pak choi, cut-side down and cook for 2-3 min or until charred 

Once done, transfer the pak choi to a plate and reserve the pan

Add the rice, 350ml [700ml] water and a pinch of salt to a pot with a lid over a high heat and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed

Meanwhile, dice the plums finely, discarding the stones

Return the pan to a medium-low heat and once hot, add the plums with 100ml [200ml] water

Cook for 2-4 min

Add the hoisin, soy sauce, sesame seeds and 1 tsp [2 tsp] sugar and cook for 1-2 min or until the sauce has a thin jam-like consistency

Once done, remove from the heat and stir in half the toasted sesame oil - this is your hoisin plum sauce

Remove the chicken thighs from the oven and push them to one side of the tray

Spoon a little of the hoisin-plum sauce over each chicken thigh, add the pak choi to the same tray and return the tray to the oven for a final 5 min

Meanwhile, slice the spring onion finely, discarding the root ends

Once cooked, fluff the rice with a fork and stir in the spring onion and remaining toasted sesame oil