How great is it when you rediscover a ‘classic’ flavour combination that has been lost in the mists of time. In food land that usually means that it’s an ingredient or two that has gone out of fashion or doesn’t fit the current food trends.
But always being a bit rebellious in my tastes, I can’t help but flirt with these flavours a little, finding all that is good in them. And good this soy/tomato sauce/honey combo is. Sure, it’s a flash straight out of the 80s, but who cares when it shrouds a bunch of healthy ingredients and gets gobbled up in moments.
Chinese chicken tray-bake
700g chicken wing nibbles
2 red onions, peeled, cut into wedges
3 potatoes, chopped into largish bite-sized pieces (leave the skin on)
1-2 cups pumpkin in pieces slightly larger than the potato
4 carrots, peeled, cut into 4cm chunks
1 red capsicum, cored, cut into large squares
1/4 fennel, sliced
8 button mushrooms, halved
8 cloves garlic, peeled, left whole
1/3 cup oil of your choice (I like olive)
1/3 cup soy sauce
2 tbsp tomato sauce
2 tbsp honey
1/2 tsp Chinese 5-spice powder
Broccoli (to serve)
Preheat the oven to 180C.
Add the chicken, all the veggies and the garlic into a large baking dish. Use your hands to toss it all together.
Whisk together the oil, sauces, honey and 5-spice. Pour over the chicken & veggies. Toss well.
Bake for 40 minutes or so, until the chicken is golden and cooked through and the veggies are tender.
Cut the broccoli and lightly cook by steaming or microwaving. Scatter over the tray. Squeeze the lemon juice over the whole dish.
Serves 2 adults and 3-4 kids.