Asian but­ter­flied chicken

ASIAN BUT­TER­FLIED CHICKEN

YOU Best Recipes: Braai - - Contents -

BRAAI SAUCE

4 gar­lic cloves, crushed

125 ml (½ c) soya sauce

125 ml (½ c) hoisin sauce 15 ml (1 T) Worces­ter­shire

sauce

2 star anise

45 ml (3 T) oil

2 ml (½ t) ground co­rian­der 10 ml (2 t) Di­jon mus­tard 10 ml (2 t) sugar

CHICKEN

1 whole chicken salt

TO SERVE

50 g crushed peanuts hand­ful fresh pars­ley or

co­rian­der leaves (op­tional)

1 Braai sauce Com­bine all the in­gre­di­ents for the sauce in a bowl.

2 Chicken Cut out the back­bone (see tip), turn the chicken over and press flat with the heel of your hand. Sea­son lightly with salt.

3 Baste the chicken with the sauce us­ing a brush, then braai over medium coals un­til cooked. Turn reg­u­larly, bast­ing of­ten with the braai sauce.

4 To serve Sprin­kle the peanuts and pars­ley or co­rian­der (if us­ing) over just be­fore serv­ing.

1 SERVES4 Prepa­ra­tion 20 min Cook­ing 45-60 min

Spatch­cock chicken: Cut along both sides of the back­bone with

kitchen scissors to re­move. Turn the chicken over, press open and

flat­ten it slightly.

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