ROASTED HAINANESE CHICKEN by MICA PINEDA

Marinade:

1 TBSP Ginger Juice (grate ginger and squeeze)

1 TBSP Soy Sauce

2 TBSP Honey

1 tsp Salt

1 tsp Ground Pepper

4 pcs Star Anise

TBSP Fennel/Anise seeds

TBSP Cinnamon powder

tsp whole cloves

(OR replace last 4 ingredients with 1 tsp Five Spice Powder)

1 whole chicken (1.5 to 2 kilos)

1) Preheat oven 400 deg F

2) Clean chicken and rub with rock salt. Rinse.

3) Marinade chicken in all of the ingredients for 20 minutes.

4) Put inside roasting pan, put inside oven on top rack roast for 20 minutes, move to centre rack and cook for another 50 mins to an hour. When you move the chicken to centre rack cover breast part with aluminum foil to avoid burning.

5) Let chicken rest before diving into 6 parts.

Chicken Rice:

3 Knorr chicken cubes + 3 cups hot water

2 cups uncooked rice

5 cloves of garlic, minced

1 small red onion, minced

3 TBSP corn oil

1) In rice pot, put the corn oil and saut garlic and onion till aroma comes out, but avoid burning

2) Add uncooked rice and saut for about 3-5 minutes, to absorb the flavor. Do not let it stick to bottom of pan, so constantly saut.

3) Add liquid, Do not cover. Stir once in awhile to prevent sticking. Bring to a boil on high heat. Once you reached boiling point, reduce to low flame and allow to simmer uncovered till almost cooked through.

4) When it is not as watery cover it and cook under low heat.

5) When liquid is no longer visible, turn off flame. But keep lid on to allow the rice to cook through.

Roasted Ginger Leek Sauce

1 TBSP Ginger, minced

cup Spring Onion or Leeks (White parts only)

tsp sugar

tsp salt

cup corn oil

Put all ingredients in a frying pan and saut till a slightly golden brown color is achieved.

Serve with cup soysauce w/ 1 tbsp sesame oil or Kekap Manis.