Tuesday, November 9, 2010

"Agak-agak" asian roast chicken



Hi,


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.

Ingredients:
-Chicken, any type, any amount (wings, drumsticks, thigh, whole chicken, 1 kg of chicken, 10 kg of chicken, whatever!)
-fresh garlic
-salt
-ginger root
-dark -not light- soy sauce ("Pearl River Bridge" brad works well)
-sugar (doesn't really matter what type, but I used brown sugar today)


Method:













 
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.




Stir in a heap tbsp of sugar and set aside.




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.

Add the garlic-ginger paste and use a large spoon of whatever to combine well, so that all the chicken pieces are all coated. Cover with aluminium foil and leave to marinade in the fridge overnight (you don't have to, but it helps the flavour to penetrate)



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!

Notes:
*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 Mum's recipe and tell me what you think,

Robert

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