Honey, oyster sauce, a dash of sesame oil, dry herbs (i used thyme) and garlic infused oil (yes..u know its my favourite kan..hehe). what i did different this time (yes, i’ve done this kind of marinade before but was with some lemon rind and juice) instead of just using oil and garlic, i saute the garlic and infused the oil with the garlic..pandai kan?..lol..i know..its something different ba..by doing so, it’ll bring out the aroma of garlic into the marinade. But, when its cooked, the garlic taste was just a part of a sumptuous meal. The main character is the honey, which brings out the sweetness of the chicken as it caramelized in the oven. Now, since its roasted, obviously i use an oven to roast it kan..well.here’s the funny part. Have u ever watched those cooking show, that sometimes they stick they sauce pan into the oven and let the oven do its job?
Well, haha..i got a small oven, very small..u know those that can only fit, erm..well not a sauce pan obviously..hihi,, so what i did was, i just stick it in and cant really cover the oven..yup with my sauce pan in it. Roast about 20mins on a 200 degrees Celcius, then i remove the chicken and deglaze the pan ( cheh wa, deglaze konon, cakap macam a true chef kan?hehe of course la..lol) with some stock that i have in my fridge ( you can use red wine or just water) and a touch of butter to thicken up the sauce.
Oh, i think i forgot to mention also (apa la, chef konon..like that also can forget..hehe)..what i did intially was, the ch
icken was marinated for about 4 hours ( of course if u can marinade it over nite, it’ll be great) and to start, i saute the mushroom with some butter then set it aside. Then i brown the chicken (skin side down) for a few mins only as this is not the main cooking process ba kan. Before i chuck the sauce pan into the oven, i put the remaining of the marinade into the sauce pan and let the chicken cook in it.
With the high and dry heat from the oven, you get the caramalization from the honey and as well as the flavours from the marinade, making this dish a sweet and savoury meal that goes well with any carbs (in this case i use angel hair pasta) serve with finely chopped fresh parsley. 🙂
Ben's Little Kitchen 