How to make it

1. Place chicken in a lightly greased, or non-stick baking dish and cook, uncovered in a preheated oven at 180° C for 15 minutes. While that’s cooking, combine marinade in a medium bowl, mix well and set aside.

2. Once chicken has cooked for 20 minutes, remove and increase oven temperature to 200° C. 
3. Pour sauce over the entire dish, coat each piece and return to the oven, uncovered for another 20 - 25 minutes or until chicken is cooked through. Sauce should be thick, but not burned. Turn at least once during this second cook. Remove chicken from oven and rest for 10 minutes.
4. Serve with rice and greens, garnish with spring onions.
5. Tip 1: When making the marinade, put the 85ml water into empty oyster sauce bottle, and shake to get all remaining oyster sauce, then pour into marinade.
6. Tip 2: For thicker, sticker sauce – once the chicken is rested in the liquid, remove the chicken and set aside. Heat the sauce, allowing to boil for a few minutes or until reduced to desired consistency. Add chicken back in for the final minute to reheat.