Exotic baked chicken
2 kg whole chicken
1 piece Nam Yee
2 Tabsp Brown Sugar
1 Tabsp freshly coarse grounded Coriander/Ketumbar Powder
1 Tabsp Chilli Boh
1 Tabsp Hot Bean Paste[Lee Kum Kee's Chili Bean Sauce [Toban Djan]
1/2 Tabsp Black Vinegar
1/2 teasp 5 Spice Powder
1/4 teasp Salt
1 teasp Fish Sauce
Wash & damp dry the chicken.
Mix all the marinade ingredients in a bowl and mash the nam yee well.
Mix all the marinade on the chicken both inside the cavity, underneath the skin & outside.
Rubbing the marinade inside the cavity, all over chicken, even lifting the skin just above the cavity and rubbing Gently the marinade underneat the skin so that you dont tear the skin and between the thigh flesh.
Marinade covered in the fridge for 4 hours or overnite.
Remove chicken from fridge & thaw at room temperature for 30 - 45 mins.
Preheat oven at 200 degrees celcius for 20 minutes.
Lay a foil [matt surface of foil on top as matt surface retains heat while shinny surface of foil reflects heat and in this case we want the heat] on baking tray. Either grease lightly a rack with little oil & place rack on top of the baking tray so that the drippings will drop on foil and makes cleaning easier [greasing so that chicken wont still on either foil or rack] Or if you dont have a rack, grease the foil lightly but skin may still stick to foil. For best presentation grease the rack lightly with oil and place on the foiled layed baking tray.
After chicken has thawed for 30 - 45 minutes, place breast side up on the rack & bake in preheated oven for 20 minutes. Remove from oven. Brush with a little oil & 1/2 teasp honey with put in the oven breast side up still for 5 minutes being very careful as Honey burns easily.
After the 5 minutes is up, remove from oven turn over the chicken to the other side then brush it WITH A LITTLE OIL ONLY & bake for 20 minutes. Enjoy the aroma floating out from the kitchen, it would definitely make your family hungry!!!
Remove from over now brush chicken with a little oil And Honey & bake for 5 minutes. Remove and prick chicken thigh [thickest part and takes longer to bake] with a skewer and if juice from chicken thigh comes out clear, chicken is well baked.
Remove from oven and cover chicken with a foil & let chicken rest for 20 minutes, this step of resting is very important.
N/B Personally, I feel that this roast is the mother of all chicken roast as, as its name implies, the chicken taste exotic, it has hot, spicy and sweet taste and this recipe is definitely a keeper and my Malaysian viewers should take advantage of me posting this and doing same and I truly hope that you would come back to my blog and comment on it and tell me whether you agree that this is truly a gem.
Till my next post, xoxo, Ophelia