Classic Savory Chicken
- 1 whole chicken
- 1 bundle lemon grass (‘tanglad’), crushed
- Sesame oil
- 1 bundle lemon grass, crushed, chopped
- 1 head garlic, crushed
- 2 cups soy sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp ngohiong powder (Chinese five-spice powder)
- Spring onions, chopped
- 2 pcs bay leaves
- 3 tbsp. cooking oil or olive oil
- 1/2 cup flour
- 2 cups chicken stock
- 2 tbsp. peanut butter (unsweetened)
- 1/8 tsp ngohiong powder(Chinese five-spice powder)
- Salt and pepper to taste
In a blender or food processor, combine all marinade ingredients (except for bay leaves). Pulse marinade mixture over low until lemongrass and garlic are fine. Set aside.
Using a fine sieve, strain and remove bits and pieces left from blending the sauce.
Add the chicken, marinade mixture and bay leaves in a covered container, and let it marinate overnight inside the refrigerator.
After 8 hours of marinating, stuff chicken with lemongrass. Let it sit for additional 30 mins.
Roast chicken in oven at 220°C for 1 ½ hour (Note: you may use a thermometer and when the internal temperature of the thickest part of the chicken reaches 80°C, pull the chicken from the oven). Or prick the groin part of the leg and clear juice run out.
For the basting sauce; Stir 2 tbsp. sesame oil to the marinade sauce, baste chicken in oven every 15-20 mins so it doesn’t dry up outside. Roast until golden brown.
Serve with the prepared gravy. Enjoy!
How to Make the Gravy:
In a saucepan, stir cooking oil and 1/4 cup flour. Stir mixture over low heat for about 4 minutes, until the sauce becomes brownish.
Stir the remaining flour into the chicken broth and pour in to the saucepan.
Season with ngohiong powder (5 spice) and add the peanut butter. Bring it to a boil and stirring occasionaly until the mixture becomes thick.
Adjust thickness by adding some broth if needed. Add salt and pepper to taste.