* 1 tblsp sesame seeds
* 1/4 cup lemon juice
* 2 tblsps soy sauce
* 1/2 cup honey
* 1.5kg chicken lovely legs, skin removed
Asian Vegetable Mix
* 1 x 125g packet baby corn
* 2 red capsicums, thickly sliced
* 1 bunch Chinese broccoli, coarsely chopped
* 1 bunch baby bok choy, coarsely chopped
* 1/4 cup oyster sauce
Method
1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens.
2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly.
3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking.
4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaining vegetables to pan and boil until tender. Drain well. Transfer vegetables to a large bowl. Add oyster sauce and toss well to combine.
5. Serve chicken on Asian vegetable mix.
Notes
Chicken lovely legs are chicken drumsticks which have the skin and about 2cm of the bone removed above the first joint. You can substitute lovely legs with drumsticks or wings. If using wings, reduce cooking time by 10 minutes. Lovely legs are available at chicken shops or butchers.
