Soy Glazed Roasted Chicken With Bok Choy

• 3 cloves garlic, crushed
• 1 1/2 inch piece ginger, grated
• 1/3 cup hoisin sauce
• 1/4 cup light soy sauce
• 2 tbsp lime juice
• 1/4 cup Chinese cooking wine
• 1 None small red chili, finely chopped
• 12 None chicken drumsticks (about 4 lbs)
• 1 tbsp peanut oil
• 10.5 oz baby bok choy, quartered lengthways
• 2/3 cup cilantro, coarsely chopped
• 1 None lime, cut into wedges
• None None Steamed jasmine rice, to serve (optional)

1. Preheat oven to 475u0b0F. Combine garlic, ginger, sauces, lime juice, wine and chili in large bowl. Add the chicken and toss to coat. Drain chicken, reserving marinade. Heat oil in large Dutch oven and cook chicken, in batches if necessary, about 5 mins or until browned all over.
2. Add all chicken back to pan and roast, uncovered, 15 minutes. Reduce oven temperature to 425u0b0F and continue to roast, basting frequently with marinade, about 15 mins or until chicken is cooked through.
3. Meanwhile, boil or steam bok choy until just tender; drain.
4. Divide chicken and bok choy among serving plates and sprinkle with cilantro. Serve with lime wedges and, if desired, steamed jasmine rice.

garlic, ginger, hoisin sauce, light soy sauce, lime juice, chinese cooking wine, red chili, chicken, peanut oil, choy, cilantro, lime, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/28078 (may not work)