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Ingredients
1 whole chicken
3 dried chilies
1 x10 cm knob of ginger
2 sticks of lemon grass
6 cloves of roast garlic
30 ml soy sauce
Method
Roughly chop the ginger and lemon grass then place into your mortar and pestle and half crush before adding the dried chilies, garlic, soy sauce and a grind of salt and pepper then continue pounding until a paste is formed.
Using your kitchen scissors cut the chicken in half down the backbone then squash it flat.
Place the chicken into your roasting tray, breast side down and smear half of the spice paste all over,
Flip the chicken over and baste the other side with the remaining spice paste.
Bake at 200oC for 45-55 minutes.
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