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Ingredients

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


Surprise and delight your diners with this bold interpretation of classic roasted chicken. Combine with roasted medley root vegetables and an extra kick of tom yam gravy and you’ve got a sure crowd-pleaser!

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Preparation

  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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