香醋椰棗糖浆烤鸡 Balsamic Vinegar Dates Syrup Roast Chicken

I came across this simple and fuss free chicken recipe from this blog and adapted according to the available ingredients at home.

我从这博客里见到这项简易而看起来又美味的烧鸡食谱后便立刻从冰箱取出鸡肉，然后再从家里仅有的材料中加以修改成自己的版本。

The chicken turned out succulent and juicy from the marinating seasonings. It is relatively easy to make with minimal preparation time.

很高兴烤出来的鸡肉香甜多汁，把腌泡汁完全地吸收非常的好吃。制做过程及简易而无须用上太多的准备时间。

香醋椰棗糖浆烤鸡
Balsamic Vinegar Dates Syrup Roast Chicken


Ingredients 材料
(A)
750g Chicken 鸡 (cut to chunks 切块)

(B)
1/2 Cup Dates Syrup / Honey 椰枣或蜜糖
4 Tbsp Light Soy Sauce 酱清
2 Tbsp Shao Wine 绍兴花雕酒
2 Tbsp Balsamic Vinegar 香醋
2 Tbsp Brown Sugar 红糖
1/4 Tsp Red Chilli Powder 辣椒粉
5 Cloves Garlic 蒜米 (chopped 切碎)

(C)
Toasted Sesame Seeds 香烤zhi ma


Method 做法

Wash and cut chicken into chunks. Pat dry with kitchen towels and place chicken into mixing bowl.

鸡肉洗净切块。用厨房纸巾擦干后置入盆中。

Combine all ingredients (B) into the chicken and allow to coat evenly. Cover and refrigerate for 3 hours.

把调味料B一起混入鸡肉块，混匀。盖上后置入冰箱冷藏三个小时以上即可。

Preheat oven to 160C degrees.

烤箱预热至160C度。

Line baking tray with aluminum foil and place the grilling rack over the lines baking tray.

烤盘铺上一层锡纸，另把铁架／烤架放置在烤盘上。

Arrange the chicken pieces onto the grilling rack and send it back to the preheat oven. Bake the chicken for 30 mins.

把鸡肉块排放在烤架上，一起将烤盘，烤架送入烤箱烘烤30分钟。

Transfer the reserved marinade sauce into a saucepan and cook under medium heat until the sauce thickens.

把腌泡汁倒入锅里，用中小火焖煮至浓稠即可离火。

Remove chicken from oven and spread a coat of the thickened sauce over the chicken. Transfer the chicken back into the oven and roast for a further 10 mins.

当鸡肉从烤箱取出后，立刻在鸡肉块的表层刷上一层浓稠腌泡汁，又再转送入烤箱继续烘烤10分钟即可。

Pour the leftover sauce and sprinkle sesame seed sover the roasted chicken. Serve.

鸡肉出炉后可以将剩余的腌泡汁及芝麻粒淋在鸡肉上即可品尝。

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