1.5kg chicken nibbles
1 tsp Chinese five-spice powderS
alt and white pepper, to taste
1 tblsp sesame seeds
2 tsps vegetable oil
1 long red chilli, thinly sliced
Lebanese cucumber sticks, to serve
1⁄2 cup plum sauce
1⁄3 cup char siu sauce
1⁄4 cup soy sauce
3 cloves garlic, crushed
To make sauce, combine all ingredients in a jug. Mix well.
2 Place chicken in a large bowl. Sprinkle with ve-spice powder. Season with salt and white pepper. Toss well. Arrange in
a single layer in an oiled, large, non-stick roasting pan.
3 Cook in a hot oven (200C), turning halfway, for 30 minutes. Remove pan from oven. Pour over sauce. Toss well to coat. Return pan to oven.
4 Cook for a further 20 minutes, turning halfway, or until chicken is cooked.
5 Meanwhile, place seeds in a dry, small frying pan over a medium heat. Stir, shaking pan occasionally, until seeds are lightly golden. Add oil and chilli. Cook, stirring for 1 to 2 minutes, or until chilli is golden. Remove.
6 Serve chicken with cucumber. Sprinkle over chilli and seeds.