Last Updated on May 20, 2015 by Chef Mireille
Malaysia is a diverse country with a diverse cuisine. Due to my Indonesian part of the family, the flavors are very familiar to me. It’s always a battle for me to decide which I prefer. I can only tell you I prefer the both of them to Thai.
Roast Sugar Cane Chicken
2 teaspoons galangal, chopped (you may substitute ginger, if you can’t find galangal)
2 tablespoons lemon grass, chopped, bottom 6 inches only
6 cloves garlic, chopped
2 shallots, chopped
2 fresh red chiles, seeds removed, chopped
3 tablespoons oil
1/2 teaspoon turmeric powder
1/4 teaspoon fennel powder
3/4 teaspoon cumin
2 bay leaves
2 tablespoons lime juice
1 cup sugar cane juice
1 2-2 1/2 pound chicken
Pound or process the galangal, lemon grass, garlic, shallots and chiles to a smooth paste. Heat the oil in a pan. Add the paste mixture and stir-fry for 3 to 4 minutes on moderate heat. Be careful not to allow the mixture to burn.
Add the turmeric, fennel, cumin, bay leaves, lime juice and sugar cane juice. Bring to a boil. Cook for 10 minutes to reduce the sauce by half, stirring occasionally. Remove from heat and let cool slightly.
Rub the chicken inside and out with the cooked sauce, reserving any extra sauce.
Preheat oven to 425 F. Place the chicken breast-side down on a rack in a roasting pan. Roast for 10 minutes. Brush the chicken with the sauce and turn the chicken over. Baste the breast with the sauce and roast for 10 minutes. Reduce the oven temperature to 350 F. Brush the chicken with the sauce. Cook the chicken for 15 minutes. Turn over the chicken and brush with the sauce. Continue cooking the chicken for another 15 minutes or until tender and juices run clear when the chicken is pierced by a fork.
Serve with steamed rice. (Jasmine rice would be ideal)