Thai Roast Chicken

We fancied roasting a chicken this weekend but were also craving a bit of Thai food. We found this recipe which satisfied both desires and would highly recommend it. It is a two part recipe with a marinade and a sauce. We used a medium to large chicken and got 5 portions from it.

Marinade recipe:
1 cup water
2 stalks lemongrass
8 cloves garlic
2 thumb-size pieces of ginger
1 can thick coconut milk
4 tbsp fish sauce
2 tbsp dark soy sauce
2 kaffir lime leaves

Method:
Add all ingredients to food processor and blitz extremely well. Place the chicken in a roasting tin and pour the marinade over the top. Get your hand in there and rub the marinade all over the chicken so it is well coated. Leave in the fridge for 3 hours (at least 30 minutes if you’re short of time).
Preheat oven to 325 degrees F, 170 C, gas 3. Place chicken on a roasting rack in the roasting tin and add 1/2 cup water to the bottom of the tin to mix with the rest of the marinade. Cover with tin foil and cook for about 3 hours. After every hour, baste the chicken and make sure the bottom of the roasting tin is still wet. Add more water if required.

While the roast is cooking, make the sauce. It takes about 10 minutes cooking time so you can start the prep after your last baste of the chicken.

Sauce recipe:
1 cup water
Juice of 1/2 a lime
2 tbsp rice vinegar
1 thumb-size piece of ginger (minced or grated)
2 garlic cloves (minced)
3 tbsp fish sauce
1/3 cup honey
1 green chilli
1 heaped tsp corn flour or corn starch, dissolved in 3 tbsp water

Method:
Add all ingredients, except the corn flour to a saucepan and bring to the boil. Lower the heat and allow to simmer. Taste the sauce. If you want it sweeter, add more honey. If you want it saltier, add more fish sauce.
Once it tastes right, add the corn flour and stir continuously until it thickens a bit. If it gets too thick, add more water and lime juice.

Bringing it all together:
Serve with boiled rice. (Half-assed tip to perfect rice- measure about 1/2 a cup of rice for each person. As you cook rice more often, you will find out how much is right for your portion size. Wash the rice by running it under cold water in a sieve for about a minute. Put the rice in a pan and add cold water. The secret is to have exactly twice the volume of water to rice so because the washed rice retains some water, add a little less than double the volume. Bring to the boil and stir with a fork. This is the one and only time you should stir the rice and you should never use a spoon. Put a lid on the pan, bring back to the boil and then remove from the heat. Leave aside for 20 minutes. When you open the lid, use a fork to fluff up the rice. It works every time.)

Put a bed of rice on the plate, add some of the carved chicken and drizzle over the sauce. A beautiful twist to a Sunday roast.

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Optional kitchen porn:
Dualit food processor
Large roasting tin with rack

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Published in: on October 30, 2011 at 9:53 pm  Leave a Comment  
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