Roast Satay Chicken 烤沙嗲鸡

Happy New Year to all of you!

Last year ended with comfort food, easy cooking; and the new year starts likewise - easy cooking, delicious home-cooked fare, which is always what I hope my blog shares: fresh new ideas, easy cooking, delicious and healthy home-cooked fare.

I have not done chicken satay at home for the longest time. The last time was more than three years ago !!!

In the absence of a grill, roasting a chicken with satay marinade can be a clever way to satisfy satay cravings. If you are a fan of satay, then this Roasted Satay Chicken will excite your taste buds.

Roasted Satay Chicken 烤沙嗲鸡Ingredients: 2 drumsticks, or 3 chicken wings; [marinade] 2 tsp grated ginger, with the juice retained; 1 clove garlic, very finely minced; 2tsp curry powder; dash of turmeric, red pepper and coriander powder; 1tsp soy sauce; 1/2 tsp brown sugar; squirts of honey; lemongrass, bottom white parts, bruised ; 1tsp canola oil; sea salt

Directions: Marinate chicken, chill in fridge overnight or for at least 2 hrs in advance. When ready to cook, remove marinated chicken from the fridge. Pre-heat oven 375F. In the meantime, line baking dish tray and lightly oil the lined baking dish/tray. Place the marinated chicken on the dish/tray, then roast in the overn for 375F, about 35-40 minutes (if chicken wings, about 20-30mins, depending on size of chicken). For the first 20 minutes, roast with a foil covering the chicken so that the chicken do not get burnt (and dry up) easily . Then, remove the foil and continue to roast for the remaining 15-20 minutes.


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