When you run a household and cook enough, some dishes are made without properly measured ingredients. In Bahasa Melayu, we say 'agak-agak' (loosely translates to guess-guess), which is how the next dish is made. So please do 'agak-agak' the measurements by applying 3 senses - sight, taste and smell.
Ingredients :
1 largish chicken - cut into 16 parts (remove skin to be healthier but it will loose the crispy outer bits)
2-3 tbsp of hoisin sauce
1 tsp of light soy sauce
1 tsp of ground pepper
1 tsp of course pepper
2-3 tsp of chilli flakes
2 tbsp of pounded ginger-garlic paste
salt to taste
sesame oil (any other cooking oil otherwise)
a bunch of coriander - coarsely chopped
Method:
Rub the chicken with all the ingredients except the sesame oil and coriander. Place in a zip lock bag and leave for at least 1 hour. I usually leave it overnight in the fridge.
Heat the oven to 205 degree celsius.
Place an aluminium foil over a baking tray and rub some sesame oil onto the foil. Arrange the chicken parts, skin side down with the meatier parts in the middle of the tray.
Pour half of the marinade in the bag oven the chicken.
Sprinkle more oil over the chicken - don't over do the oil - we don't need an oil slick.
Once the oven is hot enough, place the tray in the middle section of the oven and roast for 30 minutes.
Remove tray and turn the chicken parts over and pour the balance marinade over the chicken and bast with some of the liquid from the tray.
Reduce the temperature to 175 degrees and roast for between 10-20 minutes until meat is properly cooked (prick the meaty part of a drumstick until you hit the bone and if the juice is clear it is done, if it is pinkish then roast longer).
Remove from oven and arrange onto serving platter. Pour any liquid from the tray onto the chicken and sprinkle generously with coriander.
Serve with rice, fish ball soup and french beans stir fry. It even taste great with chicken rice (see separate recipe).
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