Austro-Asian Roast Chicken Recipe

Origin: Australia Period: Fusion

Ingredients:

1kg chicken breasts

For the Marinade:
1 tbsp lemon juice
40ml light soy sauce
2 tbsp sweet sherry
1 tbsp Hoisin sauce
1/2 tbsp finely-grated ginger
1/2 tbsp Mountain pepper
6 Native pepperberries, lightly crushed (or 12 long pepper berries)
2 garlic cloves, crushed
1 tsp sesame oil
40ml honey
1/2 tsp Chinese five spice powder
garnish of shredded sweet bell pepper, baby leek and carrot

Austro-Asian Roast Chicken Preparation:

Method:

Combine all the ingredients for the marinade in a bowl and whisk to combine. Brush evenly all over the meat then set aside in a dish to marinate for at least 1 hour. Pour any excess marinade over the top and brush several times with the excess marinade, turning the meat each time you brush.

Transfer to a roasting dish and cook in an oven pre-heated to 200°C for about 25 minutes, or until done. Allow to rest, covered, for 5 minutes then slice thinly and arrange on a warmed serving plate. Arrange the mixed, shredded, vegetables on top and serve with lemon-flavoured rice (lemon myrtle would typically be used in the rice).

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