Ingredients
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1 chicken, roasted (whole or pieces)
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1/2-3/4 cup honey, liquid wildflower
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1/2 cup sherry wine, good quality
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1 tablespoon lemon juice, meyer
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1 tablespoon mirin
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2 tablespoons garlic chives, finely chopped
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1 tablespoon garlic, finely minced
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1 1/2 teaspoons ginger, pureed, fresh
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1/4-1/2 teaspoon sea salt, coarse
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1/4-3/4 teaspoon red pepper flakes
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2 scallions, thinly sliced (garnish)
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1 tablespoon soya sauce, dark
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1 shallot, finely minced
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4 cups rice, cooked
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1 -2 teaspoon potato flour
Instructions
- Preheat oven to 350 degrees.
- Place previously cooked chicken, in an oven proof dish.
- Combine the honey with the sherry in pan, on low and heat for 2 - 3 minutes.
- Next add the lemon juice, soya sauce and mirin to the honey mixture and blend well.
- Now add the chives, garlic, shallot, ginger, salt, pepper flakes and potato flour to the honey and sherry, stirring until mixture boils and starts to thicken.
- Pour the glaze over the chicken and bake uncovered in a 350 degree oven for 30 - 35 minutes.
- Serve on a bed of rice.