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.
No comments:
Post a Comment