Last weekend we had friends for dinner, and seeing as it was Sunday we decided on a roast. This one is a bit different though – the chicken is glazed with an unctuous mixture of oyster sauce (100ml), brown sugar (3 tbsp), soy sauce (4tbsp) and garlic (4 cloves) and red onion (1).
Blend all of the ingredients above in a food processor to a smooth paste, before pouring half of it over your chicken. Roast at 200ºC for 20 minutes, then baste with more glaze. Roast for a further 20 minutes then baste again before giving it a final 20-30 minutes in the oven (depending on the size of the chicken) until the juices run clear. This is another recipe inspired by Bill Granger’s Everyday Asian – I seem to be using this book at least twice a week at the moment!
The real star of this meal was the sweet and sour aubergine – scary quantities of soy sauce, mirin and rice wine vinegar combine with honey, ginger and sesame to leave you with meltingly soft aubergines in an amazing sweet umami sauce. The recipe is on The Guardian website but it comes from Allegra McEvedy’s latest book, Bought, Borrowed and Stolen. I have to admit I haven’t used this book much yet but everything I have tried has been great (see the croquetas on Truly Scrumptious that were made for my birthday).
There were a lot of flavours going on in this meal (quite frankly I was amazed that the quantity of soy sauce consumed didn’t make dinner so potently salty as to require you to down three pints of water immediately, although that may say more about my salt tolerance than anything else). Either way, it didn’t need anything more than some steamed greens to finish it off and in future I’d be tempted to serve the aubergines as the main feature and (shock horror) not bother with any meat. Although maybe not on a Sunday.