Ingredients

• 1/4 cup (60ml) Fountain Soy Sauce
• 1/4 cup (90g) honey
• 1 tbs rice wine vinegar
• 2 tbs oyster sauce
• 2 tbs English mustard
• 1 tsp Chinese five spice
• 8 chicken drumsticks
• 2 tsp sesame seeds
• 2 tbs sunflower oil
• 2 bunches choy sum, stalks and leaves separated
• 2 garlic cloves, finely chopped
• 1 tbs grated ginger
• 1 long red chilli, thinly sliced
• Lime wedges, to serve

Method

• Step 1 To make the marinade, place the soy sauce, honey, vinegar, oyster sauce, mustard and five spice in a bowl, and stir to combine. Add the chicken and toss to coat, then set aside for at least 30 minutes to marinate.
• Step 2 Preheat the oven to 200°C. Transfer chicken to a small roasting pan and roast, turning every 15 minutes, for 45 minutes or until cooked through. Remove chicken from the pan and transfer the sauce to a small saucepan over medium heat. Bring to the boil and simmer for 4 minutes or until reduced and thickened. Pour the sauce over the chicken then sprinkle with the sesame seeds. Keep warm.
• Step 3 Heat oil in a large frypan over high heat, add choy sum stalks, garlic, ginger and chilli, and cook for 2 minutes, then add the choy sum leaves and cook for a further 1-2 minutes until leaves have wilted and stalks are tender. Serve chicken and greens with lime wedges.