Ingredients:
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon black bean paste
1/2 teaspoon chili paste ( I used Rooster brand – hot!) (optional)
3 cloves garlic
1 teaspoon ginger
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1/4 cup apricot jam
1 chicken, quartered
Directions:
Combine all ingredients except chicken in a mouli or blender and zap until garlic disintegrates.
Place chicken in ziploc bag and pour in marinade.
Zip up and massage chicken well with marinade.
Refrigerate anywhere from 4-24 hours (mine was in the fridge for about 22).
Giving the bag a couple of turns during the day to redistribute the marinade.
Preheat oven to 425F.
Place chicken, skin-side-up in a large, shallow roasting pan and roast 1 hour or until chicken is golden-brown.
Baste a couple of times.
This made lovely drippings and lots of them.
So I boiled up a batch of rice using the drippings for part of the water.
Very flavourful!
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.