this is a recipe for my Mum's Asian-flavoured roast chicken. You might be wondering, "What's with the name?". Well, "agak-agak"is a Malay word for "estimate" and that's exactly how this recipe is. Don't worry though, its really simple with only six ingredients and it tastes great. I guarantee you will like it- it works every single time.
-Chicken, any type, any amount (wings, drumsticks, thigh, whole chicken, 1 kg of chicken, 10 kg of chicken, whatever!)
-dark -not light- soy sauce ("Pearl River Bridge" brad works well)
-sugar (doesn't really matter what type, but I used brown sugar today)
First, remove the outer skin of the ginger with a vegetable peeler/knife and slice into smaller pieces across the root fibres. I used a 2.5cm (1 inch) pice for ~2kg of chicken wings. Place about 1 tsp of salt into a mortar and add oh, say about 3 large cloves of garlic. Bash the garlic a bit, to loosen the husks, the remove them. Add the ginger and pound to a smoothish paste.
I always wash the chicken before using it (that's what my Mum taught me). Anyway, after prepping the chicken, place in a large baking tray/whatever and add some dark soy sauce. I never measure the amount, of course, but its probably about 3-4 tbsp for this amount of chicken.
Bake in a 180C (this is fan forced, so 190C in a conventional oven) for about 1 hour (a bit longer for a whole chicken). Enjoy!
*You can add other flavourings to the paste mix, such as fresh chili, or as I have tried before, curry leaves
*You could experiment with other types of meat e.g. lamb forequarter work well and I believe pork would also work well (haven't tried b/c most of the pork at the shops has "boar taint")
*If your trying to cut down on the fat, drain the pan juices into a gravy jug and spoon off the fat. You can thicken the gravy with a cornflour slurry, if you want)
*If you're really lazy and don't want to bother with adding sugar, use kecap manis
Please try my