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Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy Preparation

  • Whole Chicken, butterfly cut 1.2 kg
  • Margarine 3 tbsp
  • Carrots, roughly cut 3 pc
  • New Potato, washed and halved 10 pc
  • Bombay Onion, wedges 3 pc
  • Cherry Tomatoes 10 pc
  • Some Oil, for sautéing
  • Bombay Onion, finely chopped 1 pc
  • Garlic Clove, finely minced 2 pc
  • Water 150 ml
  • Evaporated Milk 3 tbsp
  • 1 tbsp Corn Starch, Mixed with 2 tbsp of Water
  • Salt, to taste
  • Some Pepper, to taste
  1. Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy Preparation

    • Rinse chicken under cool water, and pat dry with paper towel. Place chicken in refrigerator for one hour before marinating. (Drying the chicken helps the skin to brown and crisp.)
    • Preheat oven to 220°C.
    • Mix italian herb paste (diluted with 2 tbsp of water) with margarine until well-incorporated. Then, rub the italian herb paste mixture on the chicken, stuffing the cavity in-between the skin and the meat. Rub the remaining mixture thoroughly onto the root vegetables.
    • Spread the root vegetables onto a baking tray evenly while keeping them compact. Then, place the chicken on top of the bed of root vegetables. Roast in the oven for 20 minutes.
    • Turn down the heat to 160°C and continue to roast for another 10 minutes. Once done, remove from oven and let it rest for 10 minutes before serving.
    • To make the gravy, heat oil in a pot to sweat the onion and garlic until the onion turns translucent. Add in tom yam paste and water, and bring to a boil. Lower heat to simmer for 3-5 minutes.
    • Add in evaporated milk, and thicken the gravy with corn starch. Season to taste.
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