Poultry
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Fish Sauce Roast Chicken

Closeup of roast chicken maryland

Fish sauce roast chicken

I love the method of roasting.  It’s easy, nutritious while keeping the meat juicy and tender without overcooking it.  My lil’ one simply loves a good roast chicken drum.

Who would have thought that fish sauce actually tastes really good with a roast. When I first saw the recipe from Adam Liaw’s new cook book Asian After Work, I was skeptical about using fish sauce as marinade.  Typically used in most Vietnamese, Thai, Philippine cooking – it’s extracted from the fermentation of fish with sea salt.  So you can imagine the salty taste and the really pungent smell. But when cooked, it will impart an umami flavour.

My first attempt with this recipe surprised me.  The true flavour of this dish came from the combination of fish sauce, coriander and the subtle chillies that attracted a very Thai roast style.  I followed Adam’s method closely and manage to keep the meat moist and tender which I’m very pleased with.

Roast chicken raw and cooked

Fish Sauce Roast Chicken (adapted from Adam Liaw’s Asian After Work cookbook)

Serves 3

Ingredients:
3 chicken maryland
1 red onion, peeled and cut

(Marinade)
1/3 cup fish sauce
1 bunch coriander (with leaves, stems & root), roughly chopped and leave some for garnish
1 clove garlic, peeled and sliced
2 bird eye chillies, thinly sliced (adjust depending on your taste)
1.5 tbsp caster sugar
Juice of 1/2 lemon

Method:
1. Pre-heat the oven to 180C using fan-forced element control.  While waiting, mix all the marinade ingredients together, stir well and ensure sugar is fully dissolved.  Set aside.

2. Rinse the marylands and pat dry.  Cut out any extra fats if you like.

3. Place the cut red onions on a roasting pan and lay the marylands skin-side up, on top of the onions.  Spoon the marinade under and over the skin.  Make sure that all parts of the maryland has been marinated.

4. Roast for 45 minutes, basting every 10-15 minutes.  The cooking juices in the meat and marinade are brushed or spooned from the pan onto the meat.  Cover the entire surface of the meat with the liquid.  Basting helps to keep the meat moist and adds flavour.

5. Remove the marylands once it’s time.  By now, you will see that the skin is nicely browned and caramelised.  The meat is also just cooked through.  Rest the marylands in a warm place for at least 10 minutes.

6. Prepare the sauce now.  Pour the roasting juice from the pan and into a bowl.  Leave the onions in the pan.  Remove any liquid fat in the roasting juice and return the remaining juice to the roasting pan.  Place the pan on medium heat.  Stir the roasting juices gently, scraping off any bits stuck to the pan.

7. Spoon the sauce and onions over the marylands and serve with fresh coriander leaves.

Enjoy!

Closeup of roast chicken maryland

1 Comment

  1. Pingback: Sticky Roasted Thai Chicken | Burp! Appetit

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