Ingredients:
4 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons packed light brown sugar
2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
5 small shallots, minced
1 1/2 teaspoons hot chili paste
4 1/2-5 lbs chicken
steamed rice ( to accompany)
Directions:
For marinade: In a large bowl, stir together marinade ingredients.
Rinse chicken inside and out and pat dry completely.
Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
Add chicken to marinade and rub inside and out to coat.
Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
Preheat oven to 425F and line your roasting pan with aluminum foil.
Arrange chicken, breast side down, and pour marinade over it.
Roast chicken in middle of oven 30 minutes.
Turn chicken breast side up and baste with pan juices.
Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
Let chicken stand, loosely covered, 10 minutes before carving.
Skim fat off juices and serve with chicken and steamed rice.
Servings: 4-6
Time preparation: 10 min.
Time total: 80 min.