Crispy Roast Chicken

Crispy Roast Chicken


1 person made this

About this recipe: This is another alternative chicken dish to be served with Chicken Rice.

Suhara Kuala Lumpur, Malaysia

Serves: 8 

  • 1.5 kg whole chicken
  • 3 cinnamon sticks
  • 6 tablespoons (90ml) light soya sauce
  • Juice of 1 large lime
  • 5 tablespoons maltose or malt sugar
  • Salt to taste
  • Water
  • Oil for deep frying
  • Cucumber slices
  • Tomato slices

Prep:15min  ›  Cook:40min  ›  Extra time:5hr5min  ›  Ready in:6hr 

  1. Clean chicken removing the fat. Wash and pat dry. Season the chicken inside out with salt and place cinnamon sticks inside the cavity.
  2. Stick a pair of tongs inside the chicken to hold it over a pot of boiling water. Scald the chicken thoroughly by ladling boiling water over it to remove any fat. Throw out water.
  3. Heat about half a pot of water mixed with light soya sauce, maltose, salt and lime juice until boiling. Again, hold chicken over the boiling pot and scald the chicken by ladling the boiling malt mixture over the chicken until the chicken is partially brown. Remove from pot and hang dry for 5 hours.
  4. Heat oil for deep frying and fry chicken until golden brown. Remove and cut the chicken into serving pieces and serve with sliced cucumbers and tomatoes.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate