Following the previous recipe on soya chicken dish made with Angel soya sauce and Angel Oyster sauce. I thought of trying out a recipe with their Sriracha hot chili sauce. I was browsing reddit just happened to came upon an entry on GifRecipes featuring roast chicken that uses sriracha sauce as seasoning, so I thought, why not try something similar?
So here is my roast chicken with Angel Sriracha hot chili sauce recipe.
Angel Sriracha hot chili sauce, chicken, and other ingredients
4-5 tablespoon of Angel Sriracha hot chili sauce
3 tablespoon equal portion of brown sugar
2 chicken quarter (leg part)
1 bulb of garlic (dice)
2 red onion
100 gram shiitake mushroom (optional)
2-3 tablespoon of butter
1 sweet potato
1 slice of pumpkin
salt & pepper
brown the chicken with butter on a hot frying pan
Cooking instructions (side):
cut the root vegetables into cubes and put in baking pan
add olive oil, salt, and pepper
heat up oven to 200 Celsius and bake for 35 mins
It’s good to start this first and put it in oven, take the additional 15 mins or so to prepare for the main dish and have everything in the oven done at the same time since the chicken will take some 20 minutes in the oven.
mix sriracha hot chili sauce with brown sugar to apply on chicken
Cooking instructions (main dish):
heat up frying pan with butter
pan fry the chicken on all sides till skin is slightly brown, remove to oven pan
next, fry garlic, onion, capsicum, and mushroom
arrange everything in the oven pan
mix Angel sriracha hot chili sauce with brown sugar, carefully use the sauce to cover chicken
place everything in oven for 18-20 minutes at 200 Celsius
roast chicken with sriracha hot chili sauce & sides
Mix all up in a plate and serve!
I found that Angel Sriracha hot chili sauce is probably slightly spicier than those I’ve had before, and that suits me just fine. With brown sugar and oven heat treatment, the sauce gave the roast chicken skin a pretty sweet and spicy note which compliments the meat very well. There’s no condiments on the side necessary at all for this dish. I’m glad that it worked out pretty well.
You can always modify the side dishes a little to suit your need for this dish, give it a try!
Hoe Fong is located at Seapark opposite the morning market and offers a version of chicken rice that is unlike the usual. Instead of steamed and roast chicken, they have the chicken deep fried in boiling hot cooking oil and then serve with a few slices of cucumber.
A plate of chicken rice is RM 6.50 and comes with rice and soup as well as chili paste and minced ginger as condiments. A popular thing to do is adding dark soya sauce on the aromatic rice.
deep fried chicken is delicious, and don’t forget to order the Penang loh bak
Hoe Fong also happen to serve Penang loh bak that turned out to be one of the better versions I tried in Klang Valley. If you’re a fan of loh bak, you should really give this a try.
Address: Restoran Hoe Fong Chicken Rice Jalan 21/17 Sea Park 46300 Petaling Jaya, Selangor GPS: 3.109911, 101.622097 Tel: 016-276 1472 Hours: lunch
Of the various type of meat that is popular in Asian kitchen, duck is often considered a bit of an after thought in this country. While you can find pork, beef, chicken, and mutton in almost every supermarket, duck is usually a bit harder to obtain.
The fact is, duck is just not a very popular meat here, and my best guess is the “duck smell” that many dislike, and that it is also less versatile and at the same time, more expensive than chicken.
ingredients for stew duck
That being said, stew duck is one of my favorite poultry dishes. My mom used to make this a couple times a year during festive seasons, and most of the time we’d finish the whole duck rather quickly.
As it turned out, while the process takes quite some time, stew duck isn’t a particularly difficult dish to cook.
This recipe is one that I find pretty simple to follow, and yet yield a pretty good result.
first, boil the ingredients in a frying pan
The ingredients are simple enough to obtain, and this is for half a duck that should sufficiently feed up to 3 person.
half a duck
1 cinnamon stick
2 star anise
half a dozen cloves
3-4 slices of ginger
1 bulb of garlic
3 tablespoon of dark soya suace
2 tablespoon of sugar
salt to taste
1 cup of water
stew the duck for about one hour, cut before serving
rub salt all over the duck and let sit for at least 15-20 minutes
in a frying pan large enough for the duck, heat up water & dark soya sauce
add cinnamon, star anise, cloves, sugar, ginger, pepper, and lemongrass, bring to boil
reduce fire to simmer, and add duck, garlic
use a soup ladle, pour sauce over duck to cook the exposed portion
turn the duck over every 15 minutes and cook for about an hour
add water if it gets too dry
cut and serve!
and here’s half a duck, cut and served
The duck will shrink a bit after cooking. I prefer to cut them into bite size before serving, but that can get a little tricky when it’s piping hot.
The stew duck goes well with white rice, and for those who loves garlic, you’ll also enjoy that bulb of garlic that is now soft and soaked with rich ducky flavor!
Haze, KY, and Vinn who is obviously enjoying herself!