Chinese Chicken Drumsticks

While the chicken is baking, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a large saucepan, heat the butter and a dash of olive oil over a medium heat. Add the ginger and garlic and cook for 1 minute, or until fragrant. Add the basmati rice, salt (see ingredients list) and water (for the rice) and bring to the boil. Reduce the heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes or until the rice is tender and the liquid has been absorbed. Cover with a lid to keep warm.

While the rice is cooking, cut the broccoli into 2cm florets and roughly chop the stalk. Trim the snow peas and slice in half lengthways. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using).

When the drumsticks have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook for 4-5 minutes or until almost tender. TIP: Add a dash of water to help speed up the cooking process. Add the snow peas and Asian greens and cook for a further 1-2 minutes or until softened. Stir through the oyster sauce. TIP: Remove the kid’s portions before adding the oyster sauce if you like.