SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1.5kg whole chicken

MARINADE:

• 1/2 cup ABC Sweet Soy Sauce (kecap manis)
• 1/3 cup TCC Premium Coconut Milk
• 6 kaffir lime leaves (thinly sliced)
• 1 tsp cinnamon powder / 1 cinnamon stick (crushed)
• 1 green chilli (finely sliced)
• 1 tbsp ginger (grated)
• 1 tbsp lemongrass (finely minced)
• 1/2 tsp salt
• 60g palm sugar
• 1/2 tsp black pepper (freshly ground)
• 1/4 tsp chilli powder

GARNISH:

• banana leaves

TO SERVE:

• Steamed rice
• Lime wedges
• Salad
• Sambal

METHOD:

• Butterfly or halve the chicken and make a cut in the thickest part of each leg and breast.
• Mix all marinade ingredients together. Pour over chicken and marinate in refrigerator for at least 1 hour, or better overnight.
• Remove chicken from the fridge and let it sit in room temperature for 30-45 mins before roasting.
• Pre-heat oven to 190 degrees celsius and roast for 40 minutes, basting occasionally.
• Rest chicken for 10 min before serving on a banana leaf with steamed rice, lime wedges, salad and sambal. Drizzle with ABC Sweet Soy Sauce.