Below is my shorthand way…
(Serves 2)
Marinate
- minced garlic (4 cloves)
- chilli (finely chopped) x1
- 1/4 cup oyster sauce
- 1/2T honey (or mirin)
- 1/2T cooking wine
- 1/2T soy sauce
- 1/2T fish sauce
- 1/4 tsp Five Spice
- 1/4 tsp blk pepper
- 1/2T garlic powder
- 1/2T ginger powder
- 1/2T tapioca starch
- 1/2T minced lemon grass (powder?)
- 1/3C sugar
Method
(Can Roast, Grill/BBQ, for pan fry)
Marinate, seal, fridge (at least 30 mins)
(Can Roast, Grill/BBQ, for pan fry)
Marinate, seal, fridge (at least 30 mins)
Oven Roast
180-190 C
15min skin side down
15min skin up
Tip: vinegar + honey for glazing
Grill/BBQ
adapted from Vietnamese Roasted Chicken Recipe (vickypham.com)
Scallion Oil
- chopped spring onion
- salt
- sugar
- veg oil
microwave 10-20sec
xx
Share your Thoughts ...