Chinese Chicken Drumsticks, Potato Kumara Mash, Broccoli and Miso-Mayo Dressing

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Place Chinese chicken spice, salt and cornflour in a large, clean, plastic bag or large bowl. Add chicken and shake bag to coat chicken well (or toss to coat in bowl). Transfer to prepared tray and drizzle with a little oil. Bake for 20–25 minutes or until chicken is golden and cooked through. Turn once during cooking.
3. Cook potatoes and kumara in pot of boiling water for about 12 minutes, until soft. Drain well and return to pot with butter and milk and mash until smooth. Season with salt and pepper.
4. While potatoes, kumara and chicken cooks, prepare the rest of the meal. Bring a full kettle to the boil. Cut broccoli into small florets, add to a medium, heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 5 minutes.
5. Heat a small, dry, fry-pan on medium heat and toast sesame seeds until golden brown, 1–2 minutes. Shake pan to brown seeds evenly.
6. Drain broccoli and return to same bowl. Toss through toasted sesame seeds and sesame oil and season with salt and pepper. In a small bowl, mix all miso-mayo dressing ingredients together.
7. Divide potato kumara mash and broccoli between plates and top with 2-3 chicken drumsticks. Serve a dollop of miso-mayo on the side and garnish with coriander.