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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
Ingredients:
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.
Preparation:
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
the rack.
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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