BAKED TOM YUM CHICKEN

Our continued craze over baked chicken ended up with this dish.  I am not disappointed with the result at all cos' it is not only yummy-licious but over easy to prepare. I believe roast meat are much, much healthier compared to the deep fried ones.

Healthier cos' for most of the roast chicken I prepared, no oil is added and the marinating ingredients are mostly natural ingredients, not much of processed sauces.  If you are interested to try them, look for the link at the bottom of this post.  You may like to make the switch and make our 'cooking life' more hassle and sweat free, lol....
Look at these photos, not well taken cos' I can't wait to indulge in the roast chicken, so aromatic, tasty delicious and succulent.

This recipe is inspired by Tin Tin's post [here] - modified

Ingredients

6 pieces chicken drumsticks with skin [fats trimmed off]

some mint leaves and lemon wedges

Marinade

10 shallots - grated

5 garlic - grated

4 kaffir lime leaves - finely chopped

2 tbsp Tom Yum paste

2-3 tbsp honey

salt to taste [take note that some Tom Yam paste may be salty]

1. Make a slit on the drumsticks, pat dry.
2. Combine marinade well and marinate chicken pieces for at least 2 hours or overnight in the fridge.
3. Arrange chicken pieces on a baking tray lined with foil or banana leaf.
4. Baked in preheated oven at 200 degrees C for 20 minutes, then switch to grill function and grill meat for another 5-10 minutes.
5. Meanwhile, cook excess marinade in a small saucepan until thick and aromatic.  Serve with roasted chicken.
6. Remove from oven, garnish with mint leaves and serve with lemon wedges and steaming hot rice.
   
   
   

Click here for other Roast Meat Recipes