80ml (1/3 cup) hoisin sauce 2 tbs golden syrup 1 tbs peanut oil 8 medium (about 125g each) chicken drumsticks 315g (1 1/2 cups) long-grain white rice 120g baby spinach leaves, washed, dried

Preparation

1. Combine the hoisin sauce, golden syrup and oil in a large shallow dish. Use a sharp knife to make two 4cm long diagonal slits in the surface of each chicken drumstick. Add the chicken drumsticks to the marinade and toss to coat. Cover and place in the fridge for 15 minutes (or longer if time permits) to marinate.

2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the chicken on the lined tray. Cook in preheated oven, basting with the marinade every 10 minutes, turning halfway through cooking, for 30 minutes or until golden and cooked through.

3. Meanwhile, cook the rice in a large saucepan by the absorption method, following packet directions, until tender (see microwave tip).

4. Divide the spinach among serving plates and top with the chicken. Serve accompanied by the rice.

Tips

* prep: 5 mins (+ 15 mins marinating time)

* microwave tip: wash the rice and place in a 3 litre (12 cup) heatproof, microwave-safe bowl or rice cooker with 500ml (2 cups) warm water. Cover with a lid or double layer of plastic wrap and cook on High/800watts/100% for 5 minutes followed by Medium/500watts/50% for 7 minutes. Set aside, covered, for 5 minutes before serving.

* leftovers: spread hoisin sauce over lamb cutlets before barbecuing.

* Drizzle the golden syrup over pancakes or use in milkshakes.

* Use the rice to make fried rice.

* Use the spinach in spinach, chickpea & almond salad.