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.

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