Recipe by evelyn/athens
You can also do this delicious, spicy chicken dish with chicken pieces instead of a whole chicken. Another option is cooking on the bbq (it's terrific!). The chicken needs 1 day in the marinade for best flavour.
Top Review by Zurie
My 5 stars always go to a recipe which needs no change, no tweaking. This recipe is like that, and the chicken was delicious. The photos I took were not good, because the light was fading and the marinade was shiny! Please mix the marinade ingredients exactly as Evelyn said. It makes a delightful marinade which becomes a dark, flavourful sauce. (I put the rest in a little bowl so we could ladle it over the cut-up chicken). A word of caution: cover the chicken with a piece of tented foil for part of the roasting time, as the marinade can burn. (The dark bits in my photo's are not burnt: it was merely difficult lighting). And there is a reason why she says to cover the roasting pan with foil ... I did not, and put the chicken in a white oven dish ... and the dish then needed soaking and a good scrubbing! This recipe is highly recommended! Thanks, Evelyn!
- 4 1⁄2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons ketchup
- 1 1⁄2 tablespoons packed light brown sugar
- 2 tablespoons minced garlic
- 1 1⁄2 tablespoons minced peeled fresh ginger
- 5 small shallots, minced
- 1 1⁄2 teaspoons hot chili paste
- 4 1⁄2-5 lbs chicken
- steamed rice (to accompany)
Directions See How It's Made
- For marinade: In a large bowl, stir together marinade ingredients.
- Rinse chicken inside and out and pat dry completely.
- Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
- Add chicken to marinade and rub inside and out to coat.
- Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
- Preheat oven to 425F and line your roasting pan with aluminum foil.
- Arrange chicken, breast side down, and pour marinade over it.
- Roast chicken in middle of oven 30 minutes.
- Turn chicken breast side up and baste with pan juices.
- Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
- Let chicken stand, loosely covered, 10 minutes before carving.
- Skim fat off juices and serve with chicken and steamed rice.