Just last week, I finally went to the ENT to get my nose checked again. If you didn't know, I had been having nose bleeding problems for 3 years. This late follow-up is to make sure that these weekly nose bleeding is not because of Cancer. Thank God, it isn't and during the check up, the specialist spotted a mass of blood vessels waiting to explode and I decided to have it cauterized. I'm not sure if the bleeding will stop from now on though.
Anyways, I just finished harvesting and it's going to be another 17 hours before my next harvest so I thought I'll do a quick update. ;) It's Asian flavour Roast Chicken, shown here, served with Chicken Rice and Xiao Bai Cai.
- 1 Chicken
- 100ml Light Soy Sauce
- 100ml Chinese Cooking Wine
- 100ml Water or Stock
- 1 tablespoon Honey
- 1/2 tablespoon Olive Oil
- 1/2 teaspoon 5-Spice Powder
- 1 stalk Spring Onion, sliced
- 3 clove Garlic, minced
How to do it:
- "Butterfly" chicken or use as it is.
- Combine all ingredients together.
- Place chicken in a Ziploc bag with the marinade.
- Leave it to marinate in the fridge for at least 6 hours. I left it overnight.
- Place chicken in a oven proof dish, covered with foil.
- Roast at 200C for 1 1/2 hours.
- Bast the chicken with the sauce from the dish frequently.
- Remove foil and continue roasting at 180C for 20 minutes, till the skin is browned.
- Brush on additional honey and sprinkle on additional sliced onion after removing the foil, if you like.
- Once the chicken is cooked, remove and cover it loosely with foil.
- Served with rice and vegetables.
- I "butterfly" the chicken by cutting the breast in half so the meat can be in contact with the basting sauce. The meat will be tastier.
- If you want the chicken to look nicer and also easier to eat, "butterfly" instead by cutting and removing the backbone. The breast meat will then be in the middle, between with wings and thighs.