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May 7, 2012
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Roasted Sambal Chicken with Nasi Goreng Rice

By: Myke "Tatung" Sarthou


Roasted Sambal Chicken with Nasi Goreng Rice

Star anise is a favored spice in Asian cooking. Its sweet, licorice flavor greatly enhances the taste and aroma of this Indonesian-inspired roast chicken. (Click for 12 Roast Chicken Recipes)

Serves
Prep Time 25 minutes,
      plus 1 to 8 hours marinating time 
Cooking Time 1 hour

 

For the marinade
3 tablespoons fish sauce (patis)
2 tablespoons lemon juice
2 tablespoons sambal oelek or hot sauce
2 lemongrass bulbs, chopped (white part only)         
4 cloves garlic, minced
1 tablespoon grated ginger
1/4  teaspoon ground nutmeg
1/4  teaspoon ground
1/4  teaspoon ground black pepper
1 (1.2-kilo) whole chicken
3 tablespoons honey

For the nasi goreng rice
2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon finely chopped
      lemongrass bulb (white part only)         
1/2 cup diced carrots (cut into 1/4-inch cubes)
1/4 cup sliced Baguio beans (cut into 1/4-inch pieces)
1/2 cup small shrimp,
      shelled and deveined with tails left on
4 cups cooked rice
3 tablespoons oyster sauce
1 teaspoon ground turmeric
1 tablespoon sugar
salt and pepper, to taste
3 eggs, scrambled     
chopped spring onions for garnish

 

1  Preheat oven to 400ºF.

Make the marinade: In a bowl, mix all the ingredients. Pour over chicken and marinate for 1 to 8 hours.

Roast chicken in the oven for 30 minutes. Turn the heat down to 350ºF and continue roasting for 40 minutes or until chicken is fully cooked. Brush chicken with honey 10 minutes before roasting is done.

4  Make the nasi goreng rice: Heat wok and add oil. Saute onions until translucent. Add garlic, ginger, and lemongrass, and sauté until fragrant. Add carrots and Baguio beans and cook until tender.

Add shrimp and cooked rice; mix well. Season with oyster sauce, ground turmeric, sugar, salt, and pepper. Add scrambled eggs and toss to mix. Transfer to a serving platter and garnish with spring onions. Serve with roasted sambal chicken.


Photography by Miguel Nacianceno | Food Preparation by Myke "Tatung" Sarthou of Chef Tatung's | Styling by Rachelle Santos

 




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