How to Cook Savory Style Chicken
There are two methods you can use on cooking this chicken recipe. You can oven roast it if you have an oven or you can deep fry it if you don't have an oven.
Servings: 4 servings
Calories: 323kcal
Ingredients
- 1 whole dressed chicken
- 1 bundle lemon grass or tanglad crushed
- Sesame oil (optional)
For the marinade:
- 1 bundle lemon grass crushed, chopped
- 1 head garlic crushed
- 1 cup soy sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp Five-spice powder or 3 pcs whole star anise, also called "sanque"
- 1/2 cup brown sugar
- Spring onions chopped
- 2 pcs bay leaves
Gravy ingredients:
- 3 Tbsp. cooking oil
- 1/4 cup flour
- 2 cups chicken stock
- 1 Tbsp. peanut butter unsweetened
- 1/8 tsp Five-spice powder
- Salt and pepper to taste
Instructions
How to Cook Savory Style Chicken:
- Mix all marinade ingredients (except bay leaves) and put in a blender.
- Blend marinade mixture on low until lemongrass and garlic are finely chopped. Set aside.
- Filter and discard solid particles of the marinade mixture using a sieve.
- Combine chicken, marinade mixture and bay leaves in a plastic zip-loc bag, marinate overnight in refrigerator.
- The following day, stuff chicken with lemongrass. Let stand for about 30 mins.
- Roast chicken in oven at 425°F for 1 1/2 hour (Note: a better way is to use a probe thermometer and when the internal temperature of the thickest part of the chicken reaches 175°, remove the chicken from the oven).
- Prepare basting sauce by mixing 2 tbsp. sesame oil to the marinade, baste chicken in oven every 15-20 mins.
- Roast until golden brown.
- Serve with the prepared gravy (See gravy recipe below).
You can also fry the chicken by following these procedure:
- Mix all the marinade ingredients in a pot and pour 2 cups of water.
- Stuff the chicken with lemon grass and put it in the pot with the marinade.
- Boil until half cooked. Drain the chicken and then deep fry until the skin is brown and crispy.
- Serve with the gravy (see recipe below).
How to make the gravy:
- Mix cooking oil and 1/4 cup flour.
- Stir mixture in a sauce pan over low heat for about 4 minutes, until the color changes to brown.
- Mix the remaining flour into the chicken broth and pour in to the pan.
- Add five spice powder and peanut butter
- Bring the mixture to a boil and stir cook for a few minutes until the mixture thickens
- Add more broth if necessary. Add salt and pepper to taste.