What I love about having convection oven is that all I have to do is marinade meat and set it to my oven and do a lot of things while waiting for my dish to finish. Effortless yet savoury and tender.
I have a whole chicken and since I woke-up late this morning all I have to do is to clean the chicken and soak it to defrost in a marinating mixture for at least an hour. What makes this particular recipe extra special is that I used pandan leaves to stuff the chicken for a richer flavour and aroma.
Well, I didn’t really do much of the chores while waiting for my chicken to be cooked. I just did a little floor cleaning and watch my favourite TV series. Yes it’s surely a lazy Saturday morning. Here’s how it goes =D
Ingredients:
- 1 whole Chicken
- 4 cups Soy Sauce
- 3 cups water
- 1 cup lemon juice
- 1 Tablespoon Salt
- 4 pieces pandan leaves
Procedure:
- Mix soy sauce, water, salt and lemon juice.
- Before soaking the chicken, stub it all around with a fork or thin, small width knife so the mixture will be fully absorbed by the chicken. Let it marinade at least an hour.
- Preheat the convection oven for 10 minutes.
- Stuff 3 pieces of the washed pandan leaves inside the chicken. Tie the lower part of the legs with pandan leaves.
- Rub some more salt and soy sauce in the chicken before placing it in the oven.
- Set it 175 °C for 60 minutes and another 30 minutes in 225 °C to well done the outer part of the chicken.
- Serve with your favourite dipping sauce.
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