Photo: Sylvia Tan
This is chicken marinated in a Cantonese shrimp sauce, not unlike our more familiar belacan or shrimp paste. Chicken marinated in this sauce and fried is utterly irresistible, but I roast the chicken because I loathe the mess of deep-frying.
The fan oven prevents the chicken from becoming too dry, and it’s important to space out the pieces of meat on the oven tray so that they will brown rather than steam. The oven also needs to be hot enough to sear the meat and cook it quickly.
Recipe serves 6-8
Preparation time: 10 minutes
Cooking time: 30-45 minutes
1.5 kg chicken, cut up into pieces
1 tablespoon shrimp sauce (from bottle)
1 tablespoon rice wine
1 teaspoon sugar
1 teaspoon sesame oil
[Optional] 1 lime, cut into wedges
1. Trim obvious fat from the chicken parts, but leave the skin on.
2. Marinate chicken in the shrimp sauce, rice wine, sugar and sesame oil. Leave it covered at least one hour in the fridge to allow the meat to absorb the flavours
3. Preheat fan-forced oven to 200°C and roast chicken pieces for 30 to 45 minutes, or until golden brown. Serve immediately with lime wedges.
Sylvia Tan is a cookbook author with nine cookbooks to her name. Her latest, ‘Asian Larder’, is a compendium of Asian spices and seasonings, with more than 100 recipes on how to use these ingredients.