|Recipe from: sunflower-recipes|
Image Credit: Sunflowerfoodgalore
Oriental Style Roast Chicken
“When I roast chicken I normally like to marinate it for a while to give it a nice flavor. This oriental style recipe isn't anything from a known recipe. It's tried and tested; I have repeatedly made this for years.” Sunflowerfoodgalore
1 fat clove of garlic
1 stalk of spring onion
1 small piece of ginger
½ teaspoon of salt
1 teaspoon of five spices
1 teaspoon of sugar
1 tablespoon of mushroom dark soy or normal dark soy.
Crush garlic, spring onion and ginger to a rough paste using a pestle and mortar.
Add this to a mixture of salt, five species, sugar and dark soy.
Cut the chicken open along the centre backbone using a meat scissors/shear.
Then open up the chicken like a book, and using a large knife gently crack the centre top of the
breast bone without cutting into the meat, this helps the chicken to lay flat without using force to
press the chicken breast flat from the skin side.
Put the chicken in a large plastic bag or a roasting tin; rub the marinade all over the skin and
bone, then leave the flavor and color (soy) to penetrate for 3 - 4 hours.
Scrap off bits of marinade on the chicken.
Put a wire rack on a roasting tin follow by some water then rest the chicken skin side down on
Roast at 190 - 200°C for about 30 minutes, turn over skin side up and roast for another 30
minutes till golden brown.
If using a small chicken total roasting time is about 50 minutes, for a large roaster around 1
hour 10 minutes.
Add enough water to the roasting tin to about 1 cm high will help to avoid chicken juice hitting
the red hot roasting tin and spit all over the place, making such a mess to the oven.
Also the juice collected using this water method will not burn or char.
Rest the cooked chicken before cutting into pieces.
The juice collected on the roasting tin can be reduced to serve as a sauce.
Do skim off the fat.
I find roasting chook using this recipe has always been very juicy and tasty, far better than
roasting it the traditional English method.
This marinated chicken is suitable for barbecue too.
I always serve this roast chicken with a ginger chili sauce from this recipe.
Ginger chili sauce:
40 - 50g medium hot red chili (add a few bird's eyes if you like a fiery hot sauce)
1 chunk of ginger, about 30 - 40g
1 large clove of garlic
4 - 5 tablespoons lime juice
4 - 5 tablespoons water
2 teaspoons of light soy
1 tablespoons fish sauce
2 tablespoons sugar
Blend all the ingredients together in a mini blender till smooth.
This chili sauce is quite hot when freshly made, if you have enough left over can keep in the
fridge for few days, the longer you keep it the milder it gets but still nice.
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