Spiced soy roast chicken@BBC Saturday Kitchen

在BBC的Saturday Kitchen節目內有這個食譜試範，很有興趣，在家試了，味道不錯。既有豉油汁又帶蜜糖的香甜再加上辣椒油的一點點辣！
食譜在此 ＝＝＞ http://www.bbc.co.uk/food/recipes/spiced_soy_roast_chicken_28095

For the brine:

    •    75g/2½ oz salt

    •    60g/2¼ oz sugar

For the chicken

    •    1 x 1.5kg/3 lb 5 oz free range chicken

    •    ½ tsp salt

    •    1 tsp five-spice powder

    •    5 garlic cloves, unpeeled, lightly smashed

    •    10 slices fresh root ginger, skin on

    •    2 spring onions, roughly chopped

    •    4 tbsp vegetable oil

For the basting sauce:

    •    4 tbsp soy sauce

    •    2 tbsp Irish Whiskey

    •    2 tbsp chilli sauce

    •    2 tbsp honey

  •    pinch chilli flakes

For the medley of vegetables:

    •    100g/4 oz carrots, sliced

    •    100g/4 oz green beans, topped and tailed

    •    100g/4 oz asparagus tips

    •    100g/4 oz cauliflower, small florets

    •    100g/4 oz broccoli, small florets

    •    4 tbsp butter

    •    2 tbsp fresh root ginger, finely chopped or grated

    •    2 tbsp light soy sauce

Preparation method

  
 1.    Dissolve the salt and sugar in 1 litre/1¾ pints water, to make
the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain
and pat dry.

    2.    Preheat the oven to 220C/425F/Gas 7.

  
 3.    Mix the salt and five spice powder and rub it over the chicken,
inside and out. Place the garlic, ginger slices and spring onion in the
cavity and tie with string.

    4.    Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove.

    5.    Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7.

  
 6.    Meanwhile, mix together all the ingredients for the basting
sauce. After the chicken has been roasting at a high heat for 15
minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50
minutes. During the last 30 minutes, baste the chicken with the sauce
frequently.

    7.    At the end of the cooking time, remove the chicken from the oven and allow to rest.

  
 8.    For the medley of vegetables, heat a pan of salted water, up to
the boil. Add the carrots then after a minute, add the green beans.
After another minute add the asparagus. Repeat at minute intervals until
all the vegetables have been added. When all the vegetables are cooked
thoroughly, drain.

    9.    Melt the butter with the ginger and
soy, either in the microwave or a small saucepan. Drizzle over the
vegetables, toss lightly.

    10.    Once rested, joint the chicken
by removing the legs and breasts. Cut each in half and arrange on a
serving platter and serve with the pan juices and the vegetables.

 落鹽、糖，凍水浸雞1﹣2小時

浸好後用廚房紙抹乾雞身，一定要儘量抹乾

五香粉跟鹽拌勻，用來抹勻全隻雞，然後在雞肚內塞入羌、䓤、蒜

燒熱油鑊，將雞兩面煎至轉色，再入焗爐

調好的汁在出爐前15分鐘淋在雞面

拌菜煮熟墊碟底(我沒跟食譜將之調味)

完成後將雞及汁放在拌菜上，完成 （表面黑點為辣椒碎）

雞胸肉也很嫰滑， 不會鞋口喔。