Malay Barbecued chicken

December 22, 2010

Malay Barbecued Chicken, from “A Spoonful of Ginger” by Nina Simonds, pg 98

This is wonderful chicken.It's fabulous in salads later in the week.

1 whole roasting chicken, about 4-5 pounds, giblets removed and trimmed of excess fat

Roasting sauce:

4 ½ T oyster sauce
2 T soy sauce
1 ½ T ketchup
1 ½ T light brown sugar
2 T minced garlic
1 ½ T minced fresh garlic
5 small shallots, peeled and minced
1 ½ tsp hot chile paste

The day before or several hours before cooking, prick the chicken all over with a fork so the seasonings can penetrate. Whisk the roasting sauce ingredients in a bowl, then rub the sauce all over the chicken and inside the cavity. Cover with plastic wrap and refrigerate for several hours or overnight.

Preheat the oven to 425°. Arrange the chicken with its sauce, breast side down, in a roasting pan. Roast for 30 minutes, then turn the chicken over and baste with the sauce. Continue roasting for another 40 minutes, or until the chicken is cooked and has turned a deep golden brown.

How I did it: I use Bragg’s Aminos instead of soy sauce and I forgot to add extra salt. I also forgot to prick the skin on the chicken. OOPS. When you cook at high heat, if anything drips onto the bottom of the pan, it will smoke. I set off the smoke alarm when I took the chicken out to turn it over. I added some broth to the bottom of the pan for the remainder of the cooking. At the end, I strained it, reduced it and adjusted seasonings, then served it with the chicken.

This was really good. It smelled wonderful when it was roasting.