I usually use whole chickens because that's what we always bought. However, I would suggest chicken thighs or pieces for the single individuals or small families. The garlic chicken was served at the old Ho Inn in Chinatown. It was my eldest sister, Sandrea's favourite dish there. Sadly the restaurant is gone now.
Ingredients:
1 whole chicken, 2 to 4 pounds
salt and pepper to taste
2 bulbs garlic (10 cloves peeled and smashed + 10 cloves whole, peeled)
Marinade Sauce:
1 T soy sauce
1 T oyster sauce
1/4 c ShaoXing Chinese cooking wine, dry sherry or rice wine (or substitute juice of ½ lemon)
1/2 T corn starch
Directions:
Preheat oven to 400° F.
Pat dry chicken.
Rub with oil, rub salt and pepper inside and out
Insert 10 cloves of smashed garlic between skin and flesh
Rub inside and outside with ½ of marinade sauce.
Keep remaining whole cloves to fry later
Roast 45 minutes or until thigh is loose when pulled or until juice runs clear.
Sauce:
Stirfry 10 whole cloves of garlic until slightly brown in a little cooking oil; add in the remaining marinade sauce. You can also add in any pan drippings. Bring to a boil, and then stir on low until sauce thickens.
Cut up chicken. Pour sauce over to serve with steamed rice and Chinese vegetables.
Enjoy!
Instructions for using chicken thighs and breasts instead of whole chicken:
Sear in pan until skin is crispy. Remove chicken from pan and set aside. In the drippings, cook the 20 cloves of garlic whole until they’re soft. Put the garlic and drippings into a baking pan, place chicken on top, and cover with foil or a lid. Stick in oven for 35 minutes. Take out when chicken is cooked.
Combine chicken drippings with remaining marinate in small saucepan. Heat on low until sauce is thickened. Serve with cut up chicken. Enjoy!
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