ROASTED VIET CHICKEN

Chicken is one of the easiest dishes to create. With just a few of spices mix here and there, pour over chicken and cook or bake. Inspite of its simplicity, careful handling must be observed as this white meat has the tendency to dry and becomes rubbery and we don't want that in a meat dish and proper seasoning is a must to produce a palatable meat on a plate.

If you are up for some roasting and you don't mind basting, here's one of the dish to explore--

ROASTED VIET CHICKEN

1 whole Chicken (1 kg)

Marinade processed in a blender

1 head garlic

1 large onion

2 thumb size ginger

5 lemongrass stalks

1 tbsp fish sauce

1 ½ tbsp kalamansi juice

2 tbsp LKK soya sauce

1 tbsp honey

Dash of ground black pepper

2 tbsp EVOO

 

Basting sauce:

1 tbsp honey mix with 1 tbsp LKK Light Sauce

 

Clean chicken and open carve.

Rub the marinade all over the chicken and let it rest for at least 2 hrs.

Bake at 175 degrees for an hour  covered with foil and the next half hour remove the foil and baste with honey soy and continue to bake til chicken is charred. 

Serve with apple cucumber salad and blue pea rice.

FLOSS BUN

Meat floss or Rousong as they call it becomes our favourite addition in baking especially bread. It comes in pork, beef, chicken, mutton, fish or squid. A light, fluffy dried meat prepared with spices, sugar, salt and soya sauce to produce a sweet and savoury meat wool. 

Today, i am using meat floss to garnish an ordinary bun into an extra ordinary delight. Here's how--

FLOSS BUN
Makes   1049 g raw dough, yields 13 buns at 80g each

 

Tan zhong, mix to combine

1 c bread flour

1 c boiling water

 

Dough

2 ½ c bread flour

1 c milk

1 egg

1/3 c sugar

¼ tsp salt

1 ½ tsp instant yeast

¼ bar butter (50 g) softened

 

Fresh milk for brushing before baking the dough

 

For topping

1/3 c Japanese mayo

2 tbsp condensed milk

1 tbsp light corn syrup

1 tbsp lemon juice

 

1 c Pork floss, you can mix with a little of white sesame seeds and shredded seaweed (Furikake)

 

Place all dough ingredients in a bowl of stand mixer. Mix and knead for about 15 minutes to achieve a smooth dough. Proof for an hour or until dough doubles its size. 

When done, punch the dough and divide dough into 80 grams each.

Flatten and roll the dough to form a log.   Place the log buns on a baking tray lined with parchment paper. Rest for about an hour. When ready, brush with fresh milk.

Bake at 180°C for 15 minutes. Cool before finishing it with the toppings.

Enjoy!