It's the Year of the Rooster. The Fire Rooster. So... chicken?
This is an amazing recipe from Chinese Unchopped, the first cookbook from Jeremy Pang of School of Wok. It's a rib recipe in the book, but I was fridge-raiding as usual, so I only had chicken, but it was still amazing. It's a mix of hoisin sauce, ketchup, soy sauce, rice vinegar and cola, and chicken... cooked on a low heat for about three hours, and then grilled (or barbecued, but have you seen the weather?) and sprinkled with spring onions. If you have store cupboard ingredients with a Chinese influence, then it's easy peasy to make. Check out Jeremy's book and I do believe there's another one in the pipeline. I, for one, cannot wait.
Served with some rice and a chilli-glazed cabbage dish (also in the book), this was surely a Chinese New Year feast, with very little effort, to kick off the Year of the Rooster.
Gong Hei Fat Choi.