Recipes> Chicken Fry in Roast Style

Image: Chicken Fry in Roast Style
Image by: Kent Wang

Text by: Tanya Munshi
My aunt had taught me how to prepare chicken roast, which happens to be one of my favourite dishes. Unfortunately, I don’t have an oven in which I can roast the chicken, but I tried this experiment at home along with my aunt and even today I keep improvising the same. So here goes…

Ingredients:

• 500 gm chicken (try getting the legs, breast and the wings as these portions have more meat)
• ½ a cup onions - finely chopped
• 3-4 cloves garlic – finely chopped
• Salt – to taste
• 1 capful Worcestershire sauce
• ½ teaspoon honey
• ½ teaspoon back pepper powder
• 1-2 tbsp olive oil
• 1 capful white vinegar

For the marinade:

• In a bowl, mix the chicken pieces with Worcestershire sauce, black pepper, salt, honey and white vinegar.
• Allow the chicken to marinate in the mixture for minimum ½ hour or for a couple of hours before cooking

Method:

• Heat olive oil in the wok and add the onions and the garlic. Sauté till brown. Be careful not to burn the garlic, as burnt garlic tends to lend a bitter flavour.
• Then add the entire chicken along with the juices that have come out during the marinade.
  Cover and cook and keep checking for doneness.
• The chicken should be well cooked, with a golden brown to a slightly dark brown colour.
  Check with a fork or a knife for doneness. The fork or knife should smoothly go inside and come out from the meat, without much effort.
• Serve hot with soup and garlic bread combination, or simply dig in with steamed rice.