I’ve been staring at these photos for the last hour and debating with myself if I should write this post. They’re not great pictures, but then again, none of my other pictures are great. Yeah, they’re not baaad but they’re not great. I mean, have you seen some of the pictures that are on the other blogs? The props, the perfect lighting and always the right angle. You wonder if they’re chefs with a talent for photography or photographers who really can cook.
But it was either this awesome Roast Chicken or a short babbling about how I found Cronuts in Switzerland (yeah, the infection has reached us).
A couple of years ago, I had a craving for Ayam Pangang but I didn’t have a recipe and was too lazy to look it up. So I winged it. It didn’t taste anything like Ayam Pangang but it was awesome! (Oh wow! Look at this shiny trumpet of mine. I think I’ll blow it.)
To top it all off, my mum’s spicy sweet soy dip. It goes so beautifully with pretty much any meat, seafood even.
Indonesian-inspired Roast Chicken
- 1 chicken
- 4 cloves of garlic
- Ginger, size of a clove of garlic
- 3 shallots
- 1 tsp whole szechuan peppercorn
- ½ tsp ground coriander
- ½ tsp curry powder
- ½ tsp sugar
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- ¾ tsp salt
- 1 Tbsp chilli oil
- In a mortar, grind garlic, ginger, shallots and szechuan pepper until a fine paste. You can do this in a food processor as well.
- Add remaining ingredients, except chilli oil, and mix well.
- Rinse chicken inside and out. Pat very dry with paper towels.
- Rub marinade onto chicken and leave to marinate in the refrigerator overnight. If you’re only marinating the chicken for an hour (the absolute minimum), don’t put the chicken back in the refrigerator but leave it to marinate on the counter top.
- An hour before cooking, take the chicken out of the refrigerator to bring up to room temperature.
- Preheat oven to 190°C, fan-assisted. Or fire up your barbecue.
- Place chicken on a roasting rack and roast in the oven for 30 minutes.
- Remove chicken from the oven and brush the chilli oil on, then return the chicken to the oven. Continue to roast for another 30 – 45 mins.
- To test for doneness, stick a fork into the leg. The chicken is done when the juices that escape is clear.
Spicy Sweet Soy Dip
- 2 small red chillies, finely sliced
- 2 shallots, finely sliced
- 2 Tbsp kecap manis
- 1 tsp lime juice
- Combine all ingredients in a saucer and mix well.