Sticky chicken with Coconut Rice and Choi Sum

Well the title's pretty much the recipe but anyway. I did it with drumsticks but the kids (being lazy of eating off the bone, I suspect) requested the same but with chicken kebabs next time. Well there you go.

For the marinade: 

• Hoi sin sauce (fair amount for six people, about a third of a cup) 
• Sweet chili sauce (a fair dollop) 
• Dollop of honey 
• A splatter of Sambal Oelek or however hot you want it 
• Sprinkle of Five Spice 

Mixy-mixy the chicken (OK I'll do cut up thighs next time, and kebab them later). Cook when appropriate.

For the rice: cook it with a tin of coconut cream and make up the rest with water. I chucked in a few Kaffir Lime leaves, whole. it turned out really nicely.

Once the chicken an rice are both pretty much cooked: 
Cut the choi sum into 5cm lengths, toss with a glug of Chinese cooking wine, and arrange artistically in and around the chicken in a nice fresh serving dish. Cover with foil and pop back in the oven for a further 5 minutes just to heat/wilt the greens. Serve fragrantly.