Roast Chicken

Roasted Chicken.jpg

1 chicken
5 cloves garlic – lightly bruised
2 inch ginger – bruised
2 inch galangal – bruised
1 stalk coriander leave – cut

Seasoning Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp five-spice powder
1 tbsp Roast Red Pork Seasoning Mix
1 tsp oyster sauce
1 tsp shaoxing jiu
1 tsp sesame oil
1/2 tsp salt
Pinch of white pepper

Skin Coating Ingredients (mix together)
1 tbsp oil
1 tsp sesame oil
1 tbsp honey

1) Clean the chicken and pat dry inside and out. Pour the seasoning ingredient into a mixing bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic, ginger and galangal inside the cavity and transfer to a ziploc bag. Pour the remaining mixture into the bag and marinade in the fridge overnight.
2) Remove the chicken from the bag, discard garlic, ginger and galangal. Air dry the chicken for about 40 minutes or until the skin surface is no longer wet.
3) Place the chicken in a roasting pan and roast in pre heated oven (200 C) for about 40 minutes. Remove from oven and turn the other side of the chicken and continue to roast for 25 minutes.
4) Remove from oven and brush the chicken with the coating ingredients. Put back in the oven and roast for a further 15 minutes on each side or until golden brown.
5) Remove from oven, let it cool, debone chicken or chop into bite size. Place on serving plate and top with coriander leaves.


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