Published: by Absolutely Recipes, in the Birds recipes category.

Sticky miso roast chicken Recipe.

Ingredients:

1 Whole Chicken
1/3 cup peanut or sunflower oil
2 TBSP Sweet soy sauce
1 TBSP miso paste
2 shallots, sliced
2 TBSP rice wine vinegar
1 long red chilli, sliced
2 medium cucumbers, quartered lengthways
bunch coriander, leaves picked
Steamed rice to serve

Recipe Instructions:

Preheat oven to 350 degrees fan-forced.

Tie the legs of the chicken together.
Rub 1 TBSP oil over chicken, then place on a lined baking tray.
Roast 20 minutes until slightly golden.

Meanwhile, combine the kecap manis with miso paste and brush over the chicken.
Roast for a further 25-30 minutes until caramelised and cooked through.
Remove and rest for 5-10 minutes before serving.

Heat remaining ¼ cup (60ml) oil in a small frypan over high heat, then add the eschalot and cook for 2-3 minutes until dark golden and crisp.
Remove from the pan and drain on paper towel.

Combine resting juices from the pan of the chicken with the rice wine vinegar and toss with the chilli and cucumber.
Top with coriander and serve with the chicken, crispy eschalots and rice.

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