Roast Ginger Lemongrass Chicken 姜茅烤鸡
*in collaboration with Gingen Ginger Tea Powder
As we have all adults at home, it's a norm for us to steam, braise, sous vide, grill or roast whole chickens. I do it twice a month, attempting different flavours and methods as much as I could. This time, I applied lemongrass, gula melaka and the ginger tea powder that I received from Gingen on this Roast Ginger Lemongrass Chicken 姜茅烤鸡. I did not want the seasonings to be too overwhelming such that they mask the natural sweetness of the free range chicken meat. And happy that a mild and pleasant flavoured ginger and lemongrass taste was achieved to make this roast chicken unique yet palatable.
As we have all adults at home, it's a norm for us to steam, braise, sous vide, grill or roast whole chickens. I do it twice a month, attempting different flavours and methods as much as I could. This time, I applied lemongrass, gula melaka and the ginger tea powder that I received from Gingen on this Roast Ginger Lemongrass Chicken 姜茅烤鸡. I did not want the seasonings to be too overwhelming such that they mask the natural sweetness of the free range chicken meat. And happy that a mild and pleasant flavoured ginger and lemongrass taste was achieved to make this roast chicken unique yet palatable.
Ingredients :
- 1 fresh kampong/free range chicken (I used a 2 kg chicken.)
- 2 sachets of Ginger Tea Powder
- 1 lemongrass (diced)
- 2 tbsp Hoisin sauce
- 1 tsp sea salt
- 1 tbsp gula melaka/palm sugar (crushed to bits)
- 1/2 cup water
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Wash/clean chicken and pat dry. Do not chop off the head of the chicken. Keep it during the roasting to minimise excessive loss of juices/moisture from the cavity.
- Mix lemongrass, all seasonings and water in a saucepan and allow to boil till gula melaka fully melted and fragrance of lemongrass emits.
- Allow to cool, then blend to a smooth mixture.
- Marinade the chicken by rubbing 50% of mixture on the surface of chicken and inside the cavity. Keep the rest of the mixture for use during roasting.
- Leave the chicken to air dry in the refrigerator for at least half a day (do not cover with lid).
- Remove chicken from refrigerator 30 minutes before cook.
- Pre-heat oven at 200C.
- Set oven at grill mode. Fan assisted.
- Brush seasoning mixture on surface of chicken.
- Roast chicken in oven for 30 minutes at 200C. Use first rack from bottom.
- Remove chicken from oven when time up. Carefully flip chicken in roast pan.
- Reduce temperature of oven to 160C.
- Continue to roast chicken at the lower temperature for 30 minutes.
- When the 30 minutes is up, increase temperature of oven to 200C.
- Brush another round of seasoning mixture on surface of chicken.
- Continue to roast for 10-15 minutes or till your satisfaction.
- Remove from oven and allow to rest.
- Chop or cut off the chicken head and feet before serve.
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