Ayam Panggang Sos Tiram

Star Q

i.  It's Their Mangoes to Begin With

ii.  Speaking Activities Form 1 Chapter 1

iii.  STPM 2013

This is a creation which the well-known Chef Wan would probably call 'main campak-campak' (literally meaning simply throw!)  In fact this chicken dish was created when I simply threw together the ingredients that we had in the larder (how many times have you heard that before!)

To be frank, just like creating any other recipe, it is NOT a matter of throwing anything available in the larder but to pick and choose the right ones that will probably go well with the main ingredient, and in this case, chicken.  The best thing is, this dish comes with a ready sauce and a final product that my home critics like.

• 1 chicken (1 kg) cut into 4 large pieces
• 1 thumb size ginger, pounded
• 4 cloves garlic, pounded
• 4 tbs barbecue sauce
• 2 tbs oyster sauce
• 1 tsp dried rosemary
• 1 tsp black pepper
• 3 tbs butter 

Rub the chicken pieces with the ginger, garlic, barbecue sauce, oyster sauce, rosemary and blackpepper.  Place in a covered container, and leave to marinate for at least an hour.  I left it in the fridge overnight. 

Take out the chicken at least an hour before cooking.  Meanwhile, preheat the oven to 190 C.  Place the chicken in a roasting pan and pour over the marinade.  Dot the butter on top of the chicken pieces.  Place in the oven and cook for about 1 hour.  Once cooked, take out the chicken, place on a plate and cover with aluminium foil.

Sauce

• Pan dripping
• 2 tsp cornflour 
• 4 tsp water
• 1 chicken stock cube
• 1/4 cup water

Pour the drippings in the roasting pan into a small pot (make sure you scrape all the brown bits from the roasting pan)  Put the chicken stock cube together with 1/4 cup water into the pot containing the dripping and bring to a simmer.  Mix the cornflour with 4 tsp water to form a slurry.  Pour half of this mixture into the sauce and adjust thickness.