Helen RandellOyster sauce chicken
October 28th 2011 04:08
Every time I make a roast chicken I always compare it with this one. But, I'm going to have to stop doing that, because although this is a roast chicken, it is a completely different style and taste to a traditional chook.
You begin by brineing, then you simmer in soy, and then you baste. The result is a crispy, sticky skin with salty, flavourful meat. This chicken is best served simply on boiled rice with stir-fried vegetables.
Oyster sauce chicken (adapted from Lee Kum Kee chinese honey roasted chicken)
1.6kg chicken
500ml soy sauce (approximate)
500ml water (approximate)
5cm piece peeled ginger, thinly sliced
2 garlic cloves, thinly sliced
4 star anise
100ml oyster sauce
1/4 cup honey
sesame seeds
Place chicken in a large bowl of salty water. Allow to stand for 20 minutes.
Remove chicken and place in a deep sauce pan with soy sauce, water, ginger, garlic and star anise. You'll want to add enough water and soy so that the chicken is covered, keeping roughly to the 1:1 ratio.
Simmer gently for 40 minutes, covered. Turn chicken over half way through.
Meanwhile, preheat oven to 200 degrees and combine oyster sauce and honey.
Remove chicken from pan and place onto a rack in a large baking pan. Brush the combined honey and oyster sauce over the chicken. Bake in the oven for 50 minutes, basting frequently.
Once cooked, sprinkle with sesame seeds. Cut into pieces and serve.
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