Name: Classic Roasted Chicken with Creamy Kantan Buttermilk Sauce and Rendang Sauce
Yield: 10
Ingredients: 1.0pc Whole Chicken; 40.0g Vegetable Oil; 5.0g Black Pepper, crushed; 3.0g Knorr Chicken Stock 500g; 50.0g Butter; 50.0g Red Onion paste; 25.0g Garlic Paste; 25.0g Lemongrass Paste; 15.0g Green Chili Padi (paste); 5.0g Curry Leaf; 50.0g Bunga Kantan (Gingerflower) (mince); 200.0ml Water; 100.0ml Coconut Milk; 80.0ml Evaporated Milk; 15.0g Sugar; 15.0g Knorr Chicken Stock 500g; 50.0g Butter; 30.0g Red Onion paste; 20.0g Garlic Paste; 20.0g Ginger Paste; 20.0g Galangal Paste; 40.0g Lemongrass Paste; 20.0g Turmeric (blend into paste); 70.0g Chili Paste; 50.0g Dessicated Coconut Paste; 500.0ml Water; 150.0ml Coconut Milk; 20.0g Knorr Chicken Stock 500g; 70.0g Palm Sugar

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Preparation

Roasted Chicken Marination
- Mix all ingredient to marinate over the chicken.
- Roast in the oven at 175C for 30minutes.
Creamy Kantan Buttermilk Sauce
- Melt butter, saute minced ingredients with curry leaf and bunga kantan.
- Add in water and evaporated milk. Stir well and bring to boil.
- Season to taste.
Rendang Sauce
- Melt butter and sauted all paste ingredients.
- Add in water, coconut milk and dessicated coconut.. Stir well and bring to boil and thick.
- Season to taste.
Assemble
- Plating the whole roasted chicken in the carving board for carving station and served with kantan buttermilk sauce and creamy rendang sauce.

Classic Roasted Chicken with Creamy Kantan Buttermilk Sauce and Rendang Sauce

Ingredients

Roasted Chicken Marination

Creamy Kantan Buttermilk Sauce

Rendang Sauce

Preparation

Roasted Chicken Marination

Creamy Kantan Buttermilk Sauce

Rendang Sauce

Assemble

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Classic Roasted Chicken with Creamy Kantan Buttermilk Sauce and Rendang Sauce

Ingredients