Spicy Roasted Chicken with Herbs
There are few things more prosperous than feasting on a whole roasted chicken at a reunion dinner. Include this roasted delight in your Chinese New Year menu and indulge diners with a dish that tantalises with a rich mix of Knorr Italian Herbs, chili, garlic, shallots and dark soy sauce.
Ingredients
Seasonings A
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Fried Minced Garlic 50 g
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Sugar 50 g
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Water 400 g
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Dark Soy Sauce 10 g
Seasonings B
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Chilli Oil 50 g
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Black Vinegar 300 g
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Sugar 300 g
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Chilli Powder 20 g
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Sesame Oil 100 g
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Shallot Oil 100 g
Spicy Roasted Chicken with Herbs
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Chicken 1.6 kg
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Fried Shallots 200 g
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Fried Minced Garlic 50 g
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Sesame Seeds 30 g
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Spring Onion, sliced 10 g
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Garlic, minced 20 g
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Sugar 10 g
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Maltose 300 g
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Water 200 g
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Chinese Cooking Wine 50 g
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Red Vinegar 50 g
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White Vinegar 500 g
Preparation
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Seasonings A
- Mix the ingredients well, set aside.
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Seasonings B
- Mix the ingredients well, set aside.
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Spicy Roasted Chicken with Herbs
- Blanch chicken and strain dry. Dye chicken with colouring. Brush chicken’s stomach with marinade and hang to air dry. Set aside.
- Preheat the oven to 160°C, roast air dried chicken for 28mins.
- Portion whole chicken into pieces. Pour seasonings A on a plate, place chicken parts on sauce.
- Add fried shallots, fried minced garlic and sesame seeds to seasonings B and mix well, drizzle the sauce onto chicken. Garnish with spring onions and serve.
