The finished recipe. Five-Spice Chicken Thighs with Pak ChoiIngredients 1 to 6. 200 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tsp, about 2 g Chinese five spice. 1 tbsp (15 g) Tamari. 1 tsp, about 7 g Honey. 2 cloves, about 6 g Garlic. A thumb, grated Fresh gingerIngredients 7 to 9. 200 g Pak choi (Two heads, halved lengthways.). 1 tsp, about 4 g Toasted sesame oil. A splash Rice vinegarStep 1. Mix the five-spice, tamari, honey, garlic and ginger, rub it into the thighs and leave for thirty minutes.Step 2. Grill the thighs on a foil-lined tray under a hot grill for six minutes a side until the glaze darkens and the meat is no longer pink at the thickest part.Step 3. Lay the pak choi cut side up on the tray for the last four minutes, so the stems soften and the leaves crisp.Step 4. Dress the pak choi with the sesame oil and vinegar and serve with the sliced chicken.
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