Pan Fried Chicken

Next, pop a frying pan on medium-high heat (no oil). Season the chicken with salt and pepper. Once hot, lay the chicken in the pan skin-side down, fry until the skin Is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw meat. Transfer to a large baking tray skin side up and roast on the top shelf of your oven until cooked, 15-20 mins.

Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges. Trim the spring onion and thinly slice. Heat a drizzle of oil in a frying pan on high heat. Add the Chinese leaf and stir-fry until it has softened, 3-4 mins. Remove the pan from the heat - you'll reheat later.

Pop your frying pan back on medium high heat (no need to wash). Add a drizzle of oil if the pan is dry, then add the plums to the pan and fry, turning them every minute until softened, 2-3 mins. Pour in the water and add the sugar (see ingredients for both amounts), chicken stock powder and hoisin sauce. Bring to the boil, then reduce the heat slighly and gently simmer until thickened, 3-5 mins. TIP: Add a splash of water if it thickens too much. Once cooked, set aside.

Once the chicken is cooked, remove from your oven, cover the tray with some foil and leave to rest for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.