Chinese Style Chicken in Plum Hoisin Sauce

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed.

Once hot, add the peas and stir-fry for 2-3 mins. Remove from the heat, then transfer to a bowl and cover to keep warm.

Meanwhile, return the frying pan to medium-high heat. Add the butter (see pantry for amount) and allow it to melt.

Once melted, add the plums and fry, turning occasionally, until softened, 2-3 mins. 

Stir in the hoisin sauce, chicken stock paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Remove from the heat.

Meanwhile, drain the cooked potatoes in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper and stir in the spring onion. Cover with a lid to keep warm.

Once the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.