I love the aroma of lemongrass and have been experimenting a few dishes using it. This dish got to be one the favourites. My husband love it.
It's similar to (Singapore) Roast Chicken (which I'm updating a revised recipe to be posted soon), except I did change some seasoning and bake it instead of oil fry it. There's some amount of work required making this but it's worth it.
I was a bit upset when I was making this dish as my new neighbor came visiting unexpectedly, during the last 10 minutes of my cooking. I turned off my oven but I didn't remove the chicken. The skin of the chicken become over browned and wasn't as nice looking as I want it to be. It tasted great nonetheless.
I will be making this again very soon! And I shall try to prefect it then. :)
- 1 Chicken, cleaned and pat dry (I'm using a 1kg chicken)
- 4 tablespoon Oyster Sauce
- 12 talks Lemongrass, crushed
- Oil enough to cover the lemongrass
- A dash of Pepper
- 2 Calamansi
How to do it:
- Rub chicken outside and in the cavity with oyster sauce & pepper.
- Leave it in the fridge uncovered for half an hour, to marinate and dry.
- Place lemongrass on oven-proof dish and have enough oil to just cover it.
- Place the chicken on top and cover.
- Roast chicken in preheat oven at 190C for 1 1/2hours.
- Baste the chicken with the lemongrass oil every 15 minutes.
- After half an hour, turn the chicken around.
- Continue to baste the chicken with lemongrass oil every 15 minutes.
- During the last 20 minutes of roasting, remove cover.
- Increase the temp to 220C, baste the chicken with lemongrass oil.
- Roast the chicken for 10 minutes.
- Turn the chicken over, baste with lemongrass oil and continue to roast for 10 minutes.
- Remove chicken and place in a dish.
- Drizzle chicken with juice of 2 Calamansi and serve .
Check if chicken is cooked by piercing a toothpick in the thigh. If the liquid that comes through is clear, the chicken is done.
A bouquet of unwanted part of lemongrass in a vase
to brighten my kitchen for a day. :P