Think of your shredded duck but, chicken style!! Beautifully Aromatic with a slight caramelly (yes that’s a word in my vocabulary) soy sauce glaze.
Serves 4-6 (around 7 syns total so divide between number of people)
8 chicken thighs (skinned and baked in a foil pack for 40 minutes before being left to cool completely)
1 cinnamon stick
2 star anise
1/2 tsp grated Ginger, 5 spice and garlic
1 tbsp cornflour (syn here)
6 tbsp soy sauce and water
2 tbsp honey (check your syns here)
1. In a dry sauce pan add the cinnamon and star anise.
2.Add the garlic and ginger with the 5 spice and stir fry until fragrant.
3. Add the soy sauce, water and honey and simmer until starting to go thick and syrupy.
4. While the sauce is reducing shred the chicken m, coat in the cornflour and fry in a pan until starting to crisp.
5. Add the sauce in a little at a time to coat the chicken.
Serve over a hot bed of rice with spring onions, cucumber and coriander or in lettuce leaves as an alternative to the Chinese pancakes.
I hope you guys enjoy this recipe, it’s easy to make especially with leftover chicken and not to mention even easier to eat!
Love Emily x