Tuesday, 6 August 2013

菲律宾烤鸡 ~ FILIPINO ROAST CHICKEN (LECHON MANOK)




 
材料:
1

(A) :
酱油  2汤匙
   1茶匙
蒜粉   1茶匙
黄姜粉   1
酸柑汁   1汤匙
食油     1汤匙
蒜头    2 拍扁
姜片适量
班兰叶适量,打结
香蕉叶
锡纸

 
做法 :
1.  材料A搅拌均匀。擦在鸡上,腌30分钟。蒜头,姜片和班兰叶塞进鸡的肚子里。

2.预热烤箱200° C. 放一片香蕉叶在锡纸上,放上鸡。涂上少许食油。然后用香蕉叶和锡纸包起来。

3.放在烤盘上,30分钟

430分钟后打开烤至半熟的鸡(锡纸和香蕉叶),再烤50 ~ 60分钟( 要翻面烤哦!)。刷上酱汁。

5.待冷。配上芒果酸柑辣椒酱享用。

 

 

Ingredients for the roast chicken:
1 whole chicken

(A) :
2 tbsps. light soy sauce
1 tsp. salt
1 tsp. garlic powder
1 tsp. turmeric
1 tbsp. lime juice
1 tbsp. cooking oil
2 garlic cloves, smashed
a few slices of ginger
3 pandan leaves, knotted
banana leaves
aluminum foil

 

Method :

1. Mix the soy sauce, salt, garlic powder, turmeric and lime juice. Rub the mixture all over the chicken, including the cavity. Stuff the cavity with the garlic, ginger slices and pandan leaves. Leave to marinade for 30 minutes.

2Preheat the oven to 400° F / 200° C. Lay the banana leaves on top of a big sheet of aluminum foil. Lay the chicken on top of the banana leaves, rub with the 1 tbsp. of oil and wrap with the leaves then wrap tightly with the sheet of aluminum foil. Lay the wrapped chicken on a baking rack in a roasting tin.

3Bake for 30 minutes.

4Open the chicken parcel. Cook for a further 50-60 minutes, turning at half time to brown the other side of the chicken. Brush with the drippings occasionally.

5Let rest before chopping into serving pieces. Serve with mango-lime chili sauce .