The whole chicken baked in the oven is always a festive appearance, which ennobles even a dull weekend lunch. What is even more wonderful is that it gets done almost by itself :))...
The today chicken was seasoned with a marinade with Asian flavors and got a fantastic taste. The freshly ground Szechuan pepper, the ginger, the garlic, the chilly and Thai basil defined the exotic aroma of the sauce that accompanied the spicy chicken.
- A whole chicken
- A few cloves of garlic
- Some chilies
- Szechuan-pepper (2 teaspoons) or black pepper
- A large tablespoon of pepper paste
- Fresh ginger (a piece the size of a walnut)
- 2 Tablespoons of fish sauce (Thai sauce)
- 2 Tablespoons of rice vinegar (Thai)
- 150 ml dry white wine
- 2 Tablespoons apple vinegar (if you do not have rice vinegar)
- Fresh Thai basil
And now presenting aromatic stars alone, to feel important :)):
Szechuan pepper, ground in grinding bowl:
Thai basil, which is very different from the Italian one:
And here it is accompanied by a banana leaf, waiting to be used for serving the chicken.
Thai chili in multicolor option - pay attention to these peppers, they are very hot!
Prepare the marinade: mix the coarsely ground Szechuan pepper with grated ginger, crushed garlic, chopped Thai basil, sliced chilies. Add the liquids: wine, fish sauce, rice vinegar, sesame oil (optional). Mix well.
Add a teaspoon of brown sugar extracted from sugar cane. Note the color and texture of this "bio" brown sugar. This is how the brown sugar should look like.
At the end, add a tablespoon with pepper paste.
I got a delicious spicy sauce, with extremely strong and alluring aroma.
The chicken, well washed and wiped, will be placed in this marinade and will stay in the refrigerator, covered, for at least 2 hours.
Place the chicken in a higher oven pan, cover it well with the sauce and put it in the oven. Inside the chicken put a few crushed cloves of garlic, a 2 cm piece of peeled ginger and some strains of basil left after you torn the leaves used for the marinade.
The oven should be preheated to 180 degrees. Cover the pan with aluminum foil or baking paper.
After the first hour, remove the foil, reduce the temperature to 160 degrees and bake another 45 minutes, sprinkling often with sauce, until the chicken is well browned.
Serve with garnish of rice, preferably in an exotic setting, such as on a banana leaf.
Enjoy your meal!