Sunday, May 7, 2017

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.

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

Balsamic Vinegar Dates Syrup Roast Chicken

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

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)

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.

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

Preheat oven to 160C degrees.

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

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

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

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.

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

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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