Tuesday 9 April 2019

Simple Roast Chicken 简单烤鸡

I was a bit shy to present this recipe as it is really a basic no-frills roast chicken. I decided to pen this anyway. It is for my own future reference as I simply love the original flavours that is this dish. As the title suggests, it is a simple recipe with simple seasonings which are commonly available in the market. I was a bit surprised how tasty were the natural flavours of the chicken and vegetables. The vegetables I chose each has their own natural sweetness or tanginess which comes together perfectly in the dish. You can also replace with, or add other vegetables of your choice. You just have to make sure that the vegetables you chose do not have too much water content or the tray will be filled with juice after your bake. Choose something like potatoes or carrots.

Simple Roast Chicken  简单烤鸡

For 2 person


2 pcs large quarter chicken leg, scored underneath

Marinade A
2 tsp sugar
1 1/2 tsp salt
2 tsp garlic powder
2 tsp onion powder
pepper to taste
a few drops of dark soy sauce (brush on chicken skin for browning effect)

Ingredient B
1 medium sweet potatoes, cut into small chunks
5 baby corns, chopped
6 pcs mushrooms, halved
1 onion, quartered
8 cherry tomatoes, halved
1 tbsp olive oil/cooking oil
1 tsp dried parsley (or a handful of fresh ones)
3/4 tsp salt
a dash of pepper

Cooking method
1. Pat  dry chicken. Marinade chicken with Marinade A for two hours.
2. Preheat oven to 200C.

3. Wash, cut and mix all vegetables with Ingredient B.

4. Heat up a non-stick wok/cast iron pan, and sear chicken, skin side down in medium heat for about 3 minutes. This will help render the fats and make your chicken skin crispy later. This step is optional.

5. Pile chicken legs on top of vegetables. Roast in oven for 30 minutes or until chicken is cooked. Serve with choice of sauce.

You might want to try out these yummy wings too!

Crispy Baked Chicken Wings in Hoisin Sauce




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