Tuesday, May 6, 2014

Recipe: Oyster Sauce Roast Chicken, with Mango and Apple Salad

This is such a delicious way to roast a chicken- the oyster sauce brushed all over, once cooked, gives the chicken the most beautiful juicy savoury flavour it's fantastic. The coconut sauce/ dressing is out of this world too- best served slightly warm- if served hot it's too much of a gravy which doesn't suite the salad, if you serve it cold then the coconut in it solidifies and goes a little odd.

Oyster Sauce Roast Chicken, with Mango and Apple salad (serves 4)
Chicken
1 x Large (about 1.7kg) Chicken
30g oyster sauce
20ml vegetable oil
15ml dark soy sauce
Black pepper
700ml water
50g creamed coconut
Splash toasted sesame oil
Salt and pepper to taste

Salad
2 mangoes, peeled and diced
4 apples, cored and sliced
1 small red onion, finely chopped
1 tbsp cider vinegar
2 tbsp dark soy sauce
20g fresh mint leaves, finely chopped
10g coriander freshly chopped
Salt and pepper to taste

1. Preheat the oven to 180C. Put the chicken in a roasting tin. Mix together the oyster sauce, vegetable oil, soy sauce and black pepper. Brush all this oyster sauce over the chicken. Put 700ml water in the roasting tin and roast the chicken for 1 hour 45 minutes.
2. Remove the chicken, reserving the pan juices. Allow to rest for 20 minutes before carving. Meanwhile, heat the pan juices in a small saucepan with the creamed coconut and a splash toasted sesame oil, until the creamed coconut has dissolved into the sauce. Season to taste and set aside.
3. Mix together all the salad ingredients and season to taste. Serve the roast chicken, with the mango and apple salad, with a ramekin of the warm coconut sauce on the side as a dressing. 

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