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Not every chinese home cooked meal must be a stir fry. If you ask me, most 'western' dishes are best eaten with rice. That includes steaks, grilled fish, and yes, even the humble roast chicken. Where does it say that it should come with potatoes? Where? Where?

Here's how Aunt B achieves her juicy roast chicken that is brilliant when eaten with rice and maybe an additional veggie stir fry.

Step One:

This is crucial - Marinade the Chicken Overnight in Fridge with - Minced Garlic. Ginger Juice, Oyster Sauce, Light Soya Sauce, Salt and Pepper

Step Two:

Bring to room temperature.

Step Three:

Roast uncovered for about 40 minutes at 150 degrees. Increase to 180 degrees to brown for about 20 minutes. Check in on it once in a while. If it looks too brown, cover lightly with foil.

Step Four:

Remove from oven and check for doneness.

Make a slight cut at drumstick/thigh area - if juices are clear, your chicken is good to go! Yay!

Step Five:

Do up a quick Veggie Stir Fry, bring out the rice and ..... ENJOY!


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