This Roast Chicken (Chinese style) was a recipe I cooked for a Chinese New Year (CNY) lunch at my mom's place this year. It's inspired by the many Roast Chicken dishes I have eaten at restaurants, over the years, during CNY.
Ingredients:
3 whole deboned chicken legs (chicken drumstick + the thigh portion)
1/4 tsp salt (or 1/2 tsp salt if you like it saltier)
1/2 tsp coarse black pepper
1/2 tsp brown (or white) sugar
1/2 tsp garlic powder
1 tsp oyster sauce
1 tsp olive oil
1/2 tbsp light soya sauce
1/2 tbsp light soya sauce
A drizzle of dark soya sauce (for colour)
Preparation:
You should marinade your chicken for at least 2 hours (or overnight, if possible).
Method:
Preheat your oven to 200C.
Lay your chicken legs (skin side up) on a metal tray lined with aluminium foil (this makes cleaning super easy).
Rest and cool for 5 - 10 minutes before slicing (if deboned) or chopping (if cooked on the bone) each leg into 4 - 5 pieces. Spoon some of the sauce (leftover liquid in the tray) over the chicken pieces.
Serve with some fried prawn crackers on top and garnish with a few sprigs of Chinese parsley (to make it more restaurant-like...hehe!)......though not quite like the pic above (it was done this way so that you can see the roast chicken without it being covered by the prawn crackers).
Serves 2 - 3 and best eaten straight away whilst the skin is still crispy.
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