Roasted Chicken with Coconut Infused Salted Egg Sauce (The New Sharing)

Name: Roasted Chicken with Coconut Infused Salted Egg Sauce (The New Sharing)
Yield: 10
Ingredients: 1800.0g Whole Chicken (Brining); 10.0g Curry Powder; 15.0g Chili Powder; 100.0g Corn Oil; 2.0g Black Pepper; 20.0g Knorr Chicken Stock 1KG; 10.0g Chili Padi, sliced; 6.0g Hellmann’s Miso Ponzu Dressing; 10.0g Margarine; 80.0g Knorr Golden Salted Egg Powder 800G; 200.0g Filtered Water; 5.0g Chili Powder; 3.0g Tumeric Powder; 10.0g Fine Sugar; 200.0ml Coconut Milk; 5.0ml Knorr Chicken Stock 1KG

Salted egg sauce is becoming a must-have for majority population in the market. This version of salted egg sauce puts a twist to the classic roast chicken dish, with its combination of the coconut's savory creaminess and salted eggs' umami flavor.

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Protein Marinade

Whole Chicken (Brining) 1800.0 g
Curry Powder 10.0 g
Chili Powder 15.0 g
Corn Oil 100.0 g
Black Pepper 2.0 g
Knorr Chicken Stock 1KG 20.0 g

Aromatics

Chili Padi, sliced 10.0 g
Hellmann’s Miso Ponzu Dressing 6.0 g
Margarine 10.0 g
Knorr Golden Salted Egg Powder 800G 80.0 g

Creamy Coconut Salted Egg Sauce

Filtered Water 200.0 g
Chili Powder 5.0 g
Tumeric Powder 3.0 g
Fine Sugar 10.0 g
Coconut Milk 200.0 ml
Knorr Chicken Stock 1KG 5.0 ml

Main Course

Chicken

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Preparation

Protein Marinade
2 hours
- Place all ingredient for "Protein Marinade" into mixing bowl, marinade chicken for appximately 60 minutes. Set aside for later use.
Aromatics
- Saute all ingredients for "Aromatics" until fragrant.
Creamy Coconut Salted Egg Sauce
Roast & Serve
- Roast brining chicken in preheated oven at 170° C for 45 minutes or until cook.
- Pour over prepared "Creamy Coconut Salted Egg Sauce" on top of chicken to serve.