I thought I might jump on the pulled meat bandwagon so I used my favourite meat and my favourite flavouring.
The slaw is fresh with a good hit of chilli, you’ll love it.
Hoisin Pulled Chicken with Fresh Chilli Slaw
4 – Chicken Legs
2 tablespoons – Hoisin Sauce
1 tablespoon – Dark Muscovado Sugar
2oo Ml – Chicken Stock
1 tablespoon - Corn Flour (mixed with a little water)
For the slaw
¼ approx. – White Cabbage (shredded)
1 – Carrot (shredded)
1 – Chilli (finely chopped)
2 tablespoons – White Wine Vinegar
2 tablespoons – Olive Oil
You can buy boneless chicken thighs but I had some chicken legs that I boned myself, purely because I hate to pay for something that I can do myself.
Just lay the leg on the chopping board then cut the entire length to the bone and tease out the complete bone.
Mix the muscovado, hoisin and chicken stock in a bowl.
Place the chicken in a roasting pan, pour over the mixture and place in the oven at 120°c for 90 minutes.
While that’s going on you can make the slaw which is quite simply mixing all the slaw ingredients in a bowl.
Take the chicken out of the oven and place it on a plate then put the sauce on the hob.
Reduce the sauce and mix in the corn flour then simmer for about 10 minutes on a medium heat.
Pull the chicken apart with two forks then keep warm until the sauce is ready.
Serve with the slaw with the sauce poured over the chicken.