童子烤鸡 Roast spring chicken

材料：

童子鸡4只、红萝卜和大葱混合200克

腌料：

鸡高汤100毫升、HP酱35克、盐和胡椒粉适量、LP酱10毫升、芥末3克、花雕酒15毫升

高湯：

鸡高汤200毫升、生粉适量、调味料适量

香草马铃薯：
美国马铃薯4粒、盐和胡椒粉适量、牛油80克、洋香草20克(剁碎)

炒蔬菜4份

做法：

1. 把所有腌料混合均匀后腌鸡。
2. 如图般把童子鸡支撑起来，让它保持完美姿态。
3. 把大葱和红萝卜切大块，放在烤盘上，然后把鸡放上面。
4. 放入烤炉以180ºC烤20-30分钟。
5. 取出烤鸡，保温。

高汤做法：

• 把鸡高汤或水淋烤盘，然后把汤汁倒入锅里。
• 煮滚后勾芡。
• 以盐和胡椒粉调味。

香草马铃薯做法：

• 把马铃薯洗净，然后放入加盐的水中煮至熟。
• 冷却后切方块。
• 以牛油加香草炒均。
• 以盐和胡椒粉调味。

Ingredients：

4 nos Whole spring chicken
200 gm Mixture of carrot and onion
Marinades
100 ml Chicken stock
35 Gm HP sauce
t.t Salt, pepper
10 ml LP sauce
3 gm mustard
15 ml Chinese cooking wine
Jus lie
200 ml Chicken stock/water
As needed Potato starch
Seasoning
parsley potato
4 no Russet potato
t.t Salt, pepper
80 gm Butter
20 gm Chopped English parsley – finely dice

4 portion Sautéed Vegetables

METHOD:
1. Combine all marinades and marinate spring chickens.
2. Truss the spring chicken as shown in picture.*this process gives the chicken a firm and presentable shape.
3. Cut onion and carrot into big pieces and place in roasting pan. Place the spring chicken on the vegetables.
4. Roast the chicken at 180ºC for 20-30 minutes.
5. Remove the spring chicken and keep warm.
To prepare jus lie
1. Deglaze the roasting pan with chicken stock /water. Transfer the juice in a sauce-pan.
2. Thicken with diluted potato starch if required.
3. Season to taste with salt and pepper.
To prepare parsley potato
1. wash and crumb russet potato. Boiled in salted water till cooked.
2. allow cooling and cut into cubes.
3. sauté potato with butter, add in chopped parsley.
4. season to taste with salt and pepper.