Friday, September 10, 2010

Roast Chicken with Master Stock - Simple Week Day Dinner

The family like roast chicken, with potato, rice, pasta, it's just an easier meat for the children and because the meat itself is pretty plain, you can basically cook it with any flavour... mix and match, more varieties... very simple as well, when the children are still young and not eating a lot, a small chicken, quick to roast and a nice dinner.

With in budget...

This one has a bit of oriental flavour so we have it with rice.  Master stock can be made up from different spices...  I actually use whatever on hand and whatever I can think of at times, but this is what I did this time:

Master Stock Roast Chicken

1 tsp 5 spice powder
1 tsp clover powder
2 pcs of dry mandarin peel
½ piece of brown rock sugar
1 whole chicken 1.2kg
1 Cassia Bark (or cinnamon stick)
1 knob of ginger
½ cup shaoxin cooking wine

Add all the ingredients to a pot apart from Chicken,

add enough water.
Boil the liquid until it’s bubbling and add the chicken, simmer and turn sides for 15 minutes.

Roast chicken on rack without cover, in 185C for 15 minutes, turn and roast for a further 10 minutes.
Cut in chunks and serve with rice... 

Thicken a bit of master stock with extra orange juice and brown sugar for dipping sauce.

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