Roast Ginger Lemongrass Chicken 姜茅烤鸡

*in collaboration with Gingen Ginger Tea Powder

As we have all adults at home, it's a norm for us to steam, braise, sous vide, grill or roast whole chickens. I do it twice a month, attempting different flavours and methods as much as I could. This time, I applied lemongrass, gula melaka and the ginger tea powder that I received from Gingen on this Roast Ginger Lemongrass Chicken 姜茅烤鸡. I did not want the seasonings to be too overwhelming such that they mask the natural sweetness of the free range chicken meat. And happy that a mild and pleasant flavoured ginger and lemongrass taste was achieved to make this roast chicken unique yet palatable.

Ingredients :

1 fresh kampong/free range chicken (I used a 2 kg chicken.)
2 sachets of Ginger Tea Powder
1 lemongrass (diced)
2 tbsp Hoisin sauce
1 tsp sea salt
1 tbsp gula melaka/palm sugar (crushed to bits)
1/2 cup water

(tsp = teaspoon; tbsp = tablespoon)

Method :

Wash/clean chicken and pat dry. Do not chop off the head of the chicken. Keep it during the roasting to minimise excessive loss of juices/moisture from the cavity.
Mix lemongrass, all seasonings and water in a saucepan and allow to boil till gula melaka fully melted and fragrance of lemongrass emits.
Allow to cool, then blend to a smooth mixture.
Marinade the chicken by rubbing 50% of mixture on the surface of chicken and inside the cavity. Keep the rest of the mixture for use during roasting.
Leave the chicken to air dry in the refrigerator for at least half a day (do not cover with lid).
Remove chicken from refrigerator 30 minutes before cook.
Pre-heat oven at 200C.
Set oven at grill mode. Fan assisted.
Brush seasoning mixture on surface of chicken.
Roast chicken in oven for 30 minutes at 200C. Use first rack from bottom.
Remove chicken from oven when time up. Carefully flip chicken in roast pan.
Reduce temperature of oven to 160C.
Continue to roast chicken at the lower temperature for 30 minutes.
When the 30 minutes is up, increase temperature of oven to 200C.
Brush another round of seasoning mixture on surface of chicken.
Continue to roast for 10-15 minutes or till your satisfaction.
Remove from oven and allow to rest.
Chop or cut off the chicken head and feet before serve.

Note : Roasting time and results may vary due to size of chicken and different oven makes. Do adjust accordingly. As heat distribution for every oven varies, you may find certain parts of the chicken more burnt. If you find any part of the skin starting to burn (usually at the top), cut a piece of foil and cover over that portion will do.

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