GLAZED CHICKEN WITH BABY TATSOI

This dish started when I saw these great bunches of baby tatsoi at the local shop. I made a marinade for the chicken that worked really well - sesame oil, light soy sauce, red vinegar, ground chilli, ground ginger and Asian caramel sauce (you could also use kechup manis). This mixture produces a glaze when grilled or barbecued that is reminiscent of Chinese barbecued duck or char siew.

GLAZED CHICKEN WITH BABY TATSOI