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The ingredients needed to prepare Southern Thai-style Roast Chicken:
- Provide 1 kilogram (about 2.2 pounds) chicken pieces (skin-on breasts, wings, drumsticks etc.)
- You need 1 tablespoon white pepper
- Provide 1/2 teaspoon black pepper
- Provide 1 teaspoon coriander seeds
- Provide 3 coriander roots
- Provide 1 teaspoon cumin
- Take 8 shallots
- You need 6 cloves garlic
- Get 1 1/2 tablespoon oyster sauce
- Take 1 1/2 tablespoon soy sauce
- Take 1 tablespoon brown or granulated sugar
- You need 1/2 teaspoon salt
- Provide 1/4 cup all-purpose flour (optional)
- Provide 2 tablespoon limewater (optional)
- Prepare Fried shallots (to serve)
- Prepare Steamed glutinous rice (to serve)
- Provide Sweet chili sauce (to serve)
Instructions to make Southern Thai-style Roast Chicken:
- Clean the chicken pieces under running water, prick them all over with a fork so the marinade could better seep in and leave to dry while you make the marinade.
- Using a mortar and pestle or a food processor, grind together white and black pepper, coriander seeds and roots, cumin, garlic and shallots.
- Transfer the spice and herb mixture to a large bowl in which the chicken will be marinated, add oyster and soy sauce, salt and sugar and stir them together with a spoon to form a thick paste.
- Add the chicken pieces and coat them evenly with the marinade. Cover with plastic wrap and leave to marinade in the refrigerator for 3 hours to overnight.
- Preheat oven to 225°C(437°F)
- For extra crispy chicken skin, add the all-purpose flour and limewater to the chicken and toss to coat before baking. You can skip this step.
- Transfer the chicken to the lightly-oiled baking sheet and bake until done, 20-30 minutes.
- In the meantime you could make the fried shallots by slicing raw shallots and tossing them with some sugar, salt, ground white pepper and coriander seeds and all-purpose flour. Deep fry them in hot oil until golden-brown or put on a baking sheet and bake along with the chicken, toss and turn occasionally so they cook evenly.
- Serve the chicken over sticky rice, topped with fried shallots and with sweet chili sauce on the side.
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