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Monday, January 31, 2011

CHINESE STYLE ROAST CHICKEN / AYAM PANGGANG ALA CINA






I did this roast chicken for my Chicken Rice. Thought I have a choice to deep fried the chicken, but I preferred to roast it. The texture of meat was juicy as compared to deep frying. A simple method just seasoned with light soya sauce, butter and honey. The flavour of the chicken really stand out. This roast chicken goes well with any sauce/gravy, but for this recipe I made oyster sauce

INGREDIENTS
1 whole chicken / 1 ekor ayam

3 tbsp margarine/butter - softened / 3 sdb margerine/mentega

2 tbsp honey / 2 sdb madu

2 tbsp light soya sauce / 2 sdb kicap cair 
2 cloves garlic / 2 ulas bawang putih
salt and pepper / garam dan lada sulah


PREPARATION

  1. Clean chicken under cold running water and pat dry with some kitchen towels./ Bersihkan ayam dan keringkan.
  2. Add soy sauce, honey, butter and mix well until you get a dark, rich paste./ Satukan kicap, mentega, bawang putih dan madu . Campurkan semua.
  3. Rub the paste all over the chicken and let it marinate for about 1 hour./ Lumurkan ke atas ayam dan perap selama 1 jam
  4. Preheat oven to 400F/200C. After marinating your chicken for 1 hour, transfer it to a roasting dish and roast for 15 minutes and then lower the oven temperature to 350 and continue roasting for another 30 minutes or until the chicken is cook through./ Panaskan oven 400F/200C. Panggang ayam selama 15 minit dan kecil api ketuhar ke 350 dan terus panggang selama 30 minit lagi sehingga ayam masak.










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Saya buat ayam panggang ini untuk dimakan bersama Nasi Ayam. Dalam menikmati keenakan Nasi Ayam, sebaik-baiknya ayam dipanggang daripada di goreng. Cara membuat adalah mudah dan bahan yang digunakan pun mudah, cuma lumur ayam dengan butter, kicap dan madu. Untuk resipi ini saya buah kuahnya menggunakan sos tiram dan kicap. Sambalnya tentulah sambal cili merah. Selain dari sos tiram ayam panggang "basic" ini boleh juga digukan dengan sos-sos lain seperti orange sos, mushroom sos, brown sos dan apa-apa sos kerana bahan yang digunakan untuk memanggang ayam ini adalah bahan seasoning biasa.
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Next Post - Mocha Latte


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5 comments:

hana said...

terliurnyer tgk ayam panggang akak nih.... yg sos tuh cuma bancuh kicap pekat ngan sos tiram sama banyak er kak? pehtu dah siap bakar tuang terus er? ker macamana? ada nak kene campur stok ayam tak? haiihhh manyak tanya dah nih... takot kene tol.. kekeke... tp nampak menarik pulak ayam panggang akak nih...

Patyskitchen - Exploring Global Flavor Around The World said...

Oh ya lupa nak masukkan recipi sos tiram tu, kicap pekat, kicap cair, sos tiram, air stok ayam, minyak bijan, Kacau atas api masukkan tepung jagung biar dia pekat sikit, jangan pekat banyak, baru nampak kilat dan kalau melelh macam Kak Cokolat Hana, baru orang tergoda.

Nuridah said...

Salam Kak Paty,

hmmmm sungguh terguder dan menyelerakan ayam panggang tu kak...rasa mcm nak cekup aje...nur dtg selalu dah terlambat...mesti dah licin ni....hehe.

Patyskitchen - Exploring Global Flavor Around The World said...

Salam Nur, emm memang lambat pun, kat umah ni anak-anak tengah membesar masak apa pun laju aje. Payahlah kalau nak buat siaran ulangan.

Unknown said...

Ayam x perlu rebus ye

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