Wednesday, February 6, 2013

Lunch: Oriental roasted chicken


Today's menu:
Home made fries, Oriental roasted chicken thighs accompanied with cauliflower and broccoli.

But I'm only showing the roast cause its the only one I thought of taking picture of. ^,^


Chicken Recipe:

Frozen chicken note: Im using frozen chicken, which usually is tasteless. To overcome this, I Soaked it in chicken stock.

Simple trick for moist meat: boil the chicken in chicken stock 'till half cook. Don't over boil or the skin would become stretchy as it won't have enough time to get roasted in the oven when the chicken meat is cooked.

Marinade: smother them in margarine, oyster sauce, sweet soy sauce and honey

Roasting: Pre heat the oven at 200C, Place the chicken in and lower it to 180C. Initial high temperature (and sugar content in honey) will help create a roasted-burnt-crust without actually having to burn in dry.

Time & intervals: Depends on the chicken size and how far did you 'half- cook' it, Mine took between 15 to 20 minutes. When roasting I like to stop the oven to brush on the leftover marination onto the chicken in interval. For this one. It was 10minutes and then 5 minutes.


I was wondering whether to say bake or roast chicken: Found the Answer

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