This recipe may seem complex, but it is perfect for Christmas celebration. First brined in Earl-Grey tea, then coated in a flavour-packed rub featuring white pepper powder, five spice, and then brushed with maltose and rice wine solution, this chicken dish is sure to impress your diners.

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INGREDIENTS

TO MAKE BRINE

8 sachets Earl Grey tea
1 litre water
130 grams salt
150 grams sugar
50 grams brown Muscovado sugar
1.5 litres water
5 pips garlic, smashed
1 tbsp Cukup Rasa

 

METHOD

1. Boil Earl Grey tea with water to infuse, pour hot water into a bowl, dissolve salt, sugar, seasoning and garlic. Add in another 1 litre of water. Submerge whole chicken in it and keep in chiller overnight.

 

TO ROAST CHICKEN

1 tbsp salt
1 tbsp white pepper powder
1 tbsp five-spice powder
2 tbsp maltose
3 tbsp rice wine
100 g butter

 

METHOD

1. Preheat an oven to 200 degrees Celsius, rub chicken with salt, white pepper and five-spice powder. In a small bowl, mix together maltose and rice wine. Heat in microwave to dissolve.
2. Insert butter in between the skin and breast of the chicken, place the chicken breast-side up in the oven and bake for 20 minutes. Reduce temperature to 170 degrees Celsius and bake the chicken for another 40 minutes.
3. Brush the chicken with maltose mixture every 10 minutes. Flip the chicken breast-side down and switch to “grill” function.
4. Once the chicken is cooked, bring out from the oven and rest for at least 40 minutes before carving.

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