Michelle's Roast Chicken So Tasty

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Michelle's Roast Chicken

This is my own invention. Since this is an Asian influenced dish, it goes well with a bed of steaming rice rather than bread. I like to serve this with some sliced cucumber and a light chicken soup/broth. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking for stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!

Ingredients :

1 (4 pound) whole chicken
3 cloves garlic, chopped
6 tablespoons minced shallots
1 cup onion, chopped
2 slices fresh ginger root, chopped
3 tablespoons oyster sauce
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1 tablespoon ketchup
1 tablespoon hot chile sauce
1 teaspoon chili powder
¼ cup cucumber slices, for garnish

Instructions :

Prep :	Cook : 6M	Ready in :

Notes :

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