Honey and soy marinated chicken supreme

Confit chicken leg spring roll, oriental vegetables, soy and sesame dressing

Serves 4


4 chicken supremes

Chicken marinade

4 tbsp honey

100ml Soy sauce

2 chillies finely chopped

Knob of fresh ginger grated

3 star anise


Spring rolls

2 confit chicken legs

8 spring roll wrappers

50g mangetout shredded

50g baby corn

1 shredded carrot

1 red pepper finely sliced

Bean sprouts

Egg wash

Sesame and soy dressing

50ml soy sauce

100ml sesame oil

2 desert spoon toasted sesame seeds


Oriental vegetables

50g mangetout

50g babycorn

1 shredded carrot

1 red pepper finely sliced


Splash of sesame oil


For the chicken marinade

Score the skin of the chicken supremes, place the chicken into a bowl, add the marinade ingredients and mix thoroughly, marinade and refrigerate for at least 24hours

For the confit chicken spring rolls

To confit the chicken legs, place the legs in a. deep oven proof dish, cover with goose fat, place in a pre-heated oven 120°c for 3 ½ hours

Leave to cool slightly then remove the skin and flake the chicken meat

Stir fry off the vegetables in sesame oil, leave to cool, when cool mix together with the confit chicken, lay out the spring roll wrapper double layer, place a small amount of spring roll filling in the centre, fold in the sides, egg wash the wrapper and roll tightly. Repeat this process 4 times, set aside until needed


For the sesame and soy dressing

Toast the sesame seeds, place the soy sauce into a bowl and whisk, whilst still whisking, slowly add the sesame oil, add the toasted sesame seeds, refrigerate until needed.


To plate and serve


Heat a dry frying pan, place the marinated chicken supreme skin side down, fry for 3-4 minutes, turn the chicken over and fry for a further 4 minutes, place in a pre heated oven 180°c for a further 15-20minutes

Meanwhile deep fry the spring rolls, when crisp place in oven for 5 minutes.

For the oriental vegetables


Heat a wok add a dash of sesame oil, stir fry all the vegetables. Place in the centre of the plate, cut the spring roll in half at an angle, place this at the top of the plate, slice the chicken supreme and arrange on top of the vegetables, finish with the soy and sesame dressing drizzled around the edge of the plate.

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