
To be honest, I seldom prepared western dishes because I do not own many of those spices or herbs which we hardly used in our daily Asian cooking. And this Roasted Chicken Lunch that I prepared is also not a fully western dishes too. As when you read the rest of the post, you would notice that I replaced the usual herbs stuffing with brown rice and etc.

Ingredients: (for 1 quantity)
1 Cup of Uncooked Brown Rice Mixture2 Tablespoons of Frozen Green Peas
6 - 8 Whole Ready to Eat Roasted Chestnuts
1 Tablespoon of Mixed Fried Fruit/Golden Raisin
1 Teaspoon of Minced Garlic
1/2 Teaspoon of Minced Ginger
1/2 Tablespoon of Oil
Seasonings:
Dash of Pepper and Sesame Oil
1/2 Teaspoon Light Soya Sauce
Method:
1. Rinse the rice mixture two to three time then soak in water for about 30 minutes before cooking.(soaking the brown rice prior cooking can decrease the cooking time)2. Cook the brown rice in rice cooker with the usual method and once it is cooked through stand it rice cooker for another 10 minutes.
3. Next scoop the cooked rice to a place and let it cool off to room temperature while preparing the ingredients for the fried rice and get ready the chicken.
4. When done, preheat a non-stick pan with 1/2 tablespoon of cooking oil, saute the minced garlic and ginger till fragrant then drop in green peas and give it a quick stir before adding the cooked brown rice.
5. Use the back of the spatula, loosen all the lumps of the cooked rice till grains are formed.
6. Stir-fry the rest of the ingredients such as chestnut and mixed dried fruits then follow by the seasoning till well mixed.
7. Transfer the rice mixture to a plate while handling the chicken.
Note:-
~ Mix 1/2 cup each of Brown Rice with normal Long Grain Jasmin Rice. (I do encourage you to try brown rice as it will give this dish a very nutty fragrant and taste)

Ingredients For Roasted Vegetables: (Serves 4)
1 Medium Carrot, cut into 2cm thick chunks2 Medium Potato, removed skin and cut into 6 chunks each
300g of Pumpkin, removed skin and cut into chunks
1 Fresh Sweetcorn, cut into 2cm thick ring, halves
Seasonings:
1 Tablespoon Olive Oil
1/2 Teaspoon Freshly Ground Black Peppercorns
1/2 Teaspoon of Dried Chilli Flakes
1/2 Tablespoon roughly chopped Coriander
Method:
1. Mixed all the vegetables together with the seasonings in a bowl and set aside while preparing the chicken.
Ingredients: (Serves 4)
1 20g Sachet of Spices(Seah's Salt-Roasted Chicken Spices)1 Sakura Chicken, around 1kg size
1 Tablespoon of Olive Oil
1 Quantity of Prepared Brown Rice Stuffing
Prepared Vegetables Chunks for roasting
Method:
1. Before stuffing the chicken, trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.2.Next brush the olive oil evenly around the chicken before rubbing the powder spices all over the chicken include the cavity of the chicken and under the skin layers.
3. Scoop the rice stuffing into the cavity and pressed tightly using the back of the spoon until all all or most of the stuffing are used up.
4. Place the stuffed chicken in a baking dish, secure the chicken thighs and wings to its body by using some kitchen string.
5. Arrange the prepared vegetables chunks around the sides of the baking dish and roast in a pre-heat 220 degree roast for about 20 minutes.
6. Remove the baking dish from the oven, quickly brush over another layer of olive oil all around the chicken and also give the veggies a quick toss before putting back to the oven to roast for another 20 minutes.
7. To get that nice and crispy outer skin, you can switch the oven function to fan-force mode on the last 7 - 10 minutes of cooking time.





And also I am submitting this post to "Aspiring Bakers #2: Christmas! (Dec 2010)", hosted by Passionate About Baking at this link HERE.

eh ur roast chicken very nice!!!!!! better than my turkey :(
ReplyDeleteMaureen: Aiyo.. no la..i still not good in doing western dishes....lol..this one all dump into oven and bake nia :p
ReplyDeleteMerry Christmas! This looks so yummy! I'm going to try this out!
ReplyDeleteWishing you and your family a great year in 2011. Happy New year!
ReplyDeleteOh my this chicken dish sounds delicious! Love the stuffing and gravy!
ReplyDelete