Chicken Entertaining Main

Sticky miso roast chicken

Name: Sticky miso roast chicken
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Ingredients: 1 Free Range Whole Chicken; 1/3 cup (80ml) peanut or sunflower oil; 2 tbs kecap manis; 1 tbs miso paste; 2 eschalots, sliced; 2 tbs rice wine vinegar; 1 long red chilli, sliced; 2 Lebanese cucumbers, quartered lengthways; Micro coriander (or bunch coriander, leaves picked); Steamed rice to serve

2 ratings

10m

1h 05m

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by Warren Mendes

delicious. team

Apr 05, 2017

A wonderfully sticky end for this chook.

1 Lilydale Free Range Whole Chicken
1/3 cup (80ml) peanut or sunflower oil
2 tbs kecap manis
1 tbs miso paste
2 eschalots, sliced
2 tbs rice wine vinegar
1 long red chilli, sliced
2 Lebanese cucumbers, quartered lengthways
Micro coriander (or bunch coriander, leaves picked)
Steamed rice to serve

Method

1.

Preheat oven to 180ºC fan-forced.
2.

Tie the legs of the chicken together. Rub 1 tbs oil over chicken, then place on a lined baking tray. Roast 20 minutes until slightly golden.
3.

Meanwhile, combine the kecap manis with miso paste and brush over the chicken. Roast for a further 25-30 minutes until caramelised and cooked through. Remove and rest for 5-10 minutes before serving.
4.

Heat remaining ¼ cup (60ml) oil in a small frypan over high heat, then add the eschalot and cook for 2-3 minutes until dark golden and crisp. Remove from the pan and drain on paper towel.
5.

Combine resting juices from the pan of the chicken with the rice wine vinegar and toss with the chilli and cucumber. Top with coriander and serve with the chicken, crispy eschalots and rice.