Try some delicious Asian flavours with Neil Perry’s roast lemongrass and ginger chicken.
NEED TO KNOW
|Type of dish||Roast|
|Cooking time||30 min - 1 hour|
|2 x 600g double breast of chicken, skin on|
|1 tbsp olive oil|
|sea salt and freshly ground pepper|
|2 tbsp finely sliced lemongrass, white part only|
|1 tbsp ginger, finely grated|
|1 clove garlic, chopped|
|2 eschalots, peeled and diced|
|1 lime, juiced|
|1 tbsp fish sauce|
|1/2 tsp caster sugar|
|100g diced unsalted butter, softened to room temperature|
|1. Preheat oven to 160°C.
2. To make the butter, blend lemongrass in a food processor until very fine, then add the ginger, garlic and eschalots and blend again. Combine remaining ingredients except the butter and blend until a smooth paste forms. Transfer paste to mixing bowl and fold through the butter. Check seasoning.
2. Divide the butter mixture and push under the skin of each double breast, covering the entire breast area.
3. Secure skin at the front of the breast with toothpicks to prevent skin shrinking during roasting. Lightly rub breasts with a little olive oil and seasoning. Place chicken on lined baking trays, skin side up.
4. Roast for about about 30 minutes or until just cooked through and the skin is golden brown. Remove from oven and allow to cool. Discard toothpicks.
Drizzle with sesame oil and serve with steamed Asian greens.
Leftover butter can be dotted over roasting vegetables in the last 10 minutes of cooking.
You could replace the butter with olive oil. Place it in a small saucepan along with all the blended ingredients and cook on low heat for 8-10 minutes until fragrant. Brush over grilled fish or chicken, or toss through a vegetable stir-fry.
- Sydney Morning Herald
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