Thursday, December 31, 2015

Thai Roasted Chicken by Angela Seah Thulin

Wishing everyone HAPPY NEW YEAR 2016!!!

We had french cuisine - Coq au vin, yesterday (30th Dec), and today we go for Thai cuisine!! Thai roasted chicken - yes its tender and flavorful just like the Coq au vin. And our favorite homemade tom yum soup and candied tapioca for dessert.

Ingredients -
1 whole chicken 
2 stalks of lemongrass (cut into 4 parts and lightly smashed)
5 slices of blue ginger
10 pcs of kaffir lime leaves, torn
1 shallot, quartered
50ml water

Marinate to the inner skin of the chicken (Part B)
1/2 tsp of white peppercorn
Few dashes of ground pepper abt 1/4 tsp
6 cloves garlic
3 cilantro roots + 3cm cilantro stems
1/2 tsp salt
1 tbsp palm sugar, chopped finely
3 tbsp fish sauce
1 tsp dark soya sauce

Steps -
1. Rub the whole chicken with salt and then wash off and pat dry. 
2. Using a motar, pound all the part B together. Set aside.
3. With your hands, loosen the skin on the breast and other side so that you can stuff the part B into it. Make sure you keep the skin intact. Repeat the steps to the legs and both side of the body. Save some for cavity about a tbsp.
4. Season the chicken cavity with generous amount of salt.Then stuff the cavity with balance part B together with lemongrass, ginger, kaffir leaves and shallots except water. Tie legs together with butcher twine. Set aside for 30mins.

Preheat your oven to 180degree celsius.

5. In a roasting tray with olive oil, place the chicken with breast side up. Drizzle some olive oil on the chicken.
6. Into the oven. After roasting in the oven for 20-30minutes, you will see dark charred on the breast, take a small piece of aluminium foil and cover the breast part only. Pour 50ml water to the pan. Continue roasting the chicken till cooked about 40-50minutes (Every 1/2kg chicken at 30minutes.)
7. Check that your chicken is done by inserting skewer at the thigh/legs and that the juices run clear. Transfer the chicken to a platter. Pour the juices from the tray to a bowl and serve. Done.

Note -
1. Every oven temperature varies. I baked my chicken at 175 degree celsius for 1hour 15minutes.
2. My chicken weighed 1.1kg.
3. Original recipe from Hot-Thai-Kitchen 

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