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  • Malaysian Roast Chicken

    1 vote
    Malaysian Roast Chicken
     
    by Chez la mere
    373 recipes
    		 >
    courtesy diana henry from plenty

    Ingredients

    • 6 tbsp oyster sauce
    • 4 tbsp soy sauce
    • 4 tbsp light brown sugar
    • 4 garlic cloves, crushed
    • 2 tsp chili paste (such as chinese chili paste with garlic or harissa)
    • 3/4 in square piece of fresh ginger, peeled and very finely chopped
    • 1 whole chicken

    Directions

    1. Prick the skin of the chicken all over with a fork so that the flavorings can penetrate. Mix all the ingredients and taste for the balance of hot sour salty and sweet. Paint this all over the chicken and smear it inside as well. Cover with foil and refridgerate for a couple hours or over night
    2. when ready for oven, preheat at 375. Put into a roasting pan lined with fresh foil. and roast for 20 min per lb plus 10 min.
    3. after 15 minutes pull the foil up around the chickem then uncover the bird again in the last 15 minutes of cooking time.---cover and insulate the chicken with fresh foil for 15-20 minutes so that it can rest before serving. Serve with the cooking juices. Rice and stir fried green veg

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