I stumbled on this gorgeous roast chicken in a buzzy food market in Kuala Lumpur where it whirled around on a rotisserie until shiny and lacquered like an old antique. The stallholder served it on top of fragrant rice with a drizzle of soy chilli sauce and cucumbers. I decided to have a stab at recreating it at home. Baby chickens work best as the meat doesn’t dry out.
Finely chop the inner part of the lemongrass. In a food processor or blender, make the marinade by blending the chopped lemongrass, chopped lime leaves, garlic, fish sauce,
Place the birds in a shallow baking dish or a large zip lock bag. Pour the marinade in and rub all over. Ideally leave overnight in the refrigerator, but if you only have a few hours, that’s okay too.
Mix the coconut cream and remaining sugar with the lime zest. Microwave or heat for 1 minute to melt the sugar. Brush some over the chickens and
Check the meat after it has
To make the sweet-and-hot sauce, mix all the ingredients together and set aside.
Serve the baby chickens with steamed rice and the sweet-andhot sauce to pass around.
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