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Indonesian sticky roast chicken

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Recipe may contain peanuts, fish, soy, sesame and egg.

Caramelised soy sauce adds unparalleled flavour to this spiced roast chicken.

10 Ingredients


  • 2 mandarins

  • 60ml (1/4 cup) ABC Sweet Soy Sauce

  • 2 tbsp soy sauce

  • 3 tsp finely grated ginger

  • 1 tsp Chinese five spice

  • 1.5kg whole chicken

  • Steamed bok choy, to serve

  • Yeo’s Pure Sesame Oil, to drizzle

  • Thinly sliced long fresh green chilli, to sprinkle

  • Fresh coriander sprigs, to serve

4 Method Steps


  • Step 1

    Slice both mandarins in half horizontally. Reserve 1 mandarin. Squeeze the juice from remaining mandarin into a small saucepan. Reserve peel. Add sweet sauce

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    (60ml (1/4 cup) ABC Sweet Soy Sauce), soy sauce (2 tbsp soy sauce), ginger (3 tsp finely grated ginger) and five spice (1 tsp Chinese five spice) to saucepan. Bring to boil over high heat. Reduce heat to medium and simmer for 5 minutes or until thickened.


  • Step 2

    Meanwhile, preheat oven to 170°C/150°C fan forced. Place a rack in a roasting pan and pour 1L (4 cups) water into the pan. Place the mandarin peel in cavity of the chicken (1.5kg whole chicken).

  • Step 3

    Place the chicken on the rack in the roasting pan and use a pastry brush to brush the skin with the soy (2 tbsp soy sauce) sauce mixture. Roast the chicken in the oven, brushing with the soy sauce mixture every 20 minutes or so, for 1 hour 15 minutes or until the juices run clear when the chicken is pierced with a skewer in the thickest part. In the last 30 minutes of cooking time, place the reserved mandarin halves in the roasting pan.

  • Step 4

    Drizzle the bok choy (Steamed bok choy, to serve) with sesame oil (Yeo’s Pure Sesame Oil, to drizzle). Sprinkle the chilli (Thinly sliced long fresh green chilli, to sprinkle) over the chicken. Top with coriander sprigs (Fresh coriander sprigs, to serve). Serve the chicken with bok choy on the side and the cooked mandarin halves, if you like.
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