Warm Asian Roasted Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this recipe in Donna Hay's Instant Cook cookbook (A lot more recipes are found on my blog) Ingredients:
3 lbs whole chickens, quartered |
1 tablespoon soya sauce |
3 tablespoons honey |
1/4 cup water |
1 birds eye chile, thickly sliced (chili padi) |
salt & pepper |
5 cinnamon sticks |
2 star anise |
2 heads garlic |
Directions:
1. Rub the chicken pieces with salt and pepper (marinate for half an hour).
2. Place the garlic, cinnamon sticks and star anise under the chicken pieces.
3. Place the soya sauce, honey, chilli padi, 5 spice powder, water into a small saucepan over medium heat and summer for 5 minute.
4. Brush over the chicken.
5. Bake the chicken in a preheated oven (200C) for 50 min, till the juices run clear when pierced.
6. Serve on a bed of rocket with the roasted garlic.
7. Add 2 tablespoon of the roast juices as dressing.
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