Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy

Name: Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy
Yield: 10
Ingredients: 1.2kg Whole Chicken, butterfly cut; 2.0tbsp Knorr Italian Herb Paste 1.5kg; 3.0tbsp Margarine; 3.0pc Carrots, roughly cut; 10.0pc New Potato, washed and halved; 3.0pc Bombay Onion, wedges; 10.0pc Cherry Tomatoes; 0.0ml Some Oil, for sautéing; 1.0pc Bombay Onion, finely chopped; 2.0pc Garlic Clove, finely minced; 1.0tbsp Knorr Professional Tom Yam Paste 1.5kg; 150.0ml Water; 3.0tbsp Evaporated Milk; 0.0g 1 tbsp Corn Starch, Mixed with 2 tbsp of Water; 0.0g Salt, to taste; 0.0g Some Pepper, to taste

Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy – - Recipe

Surprise and delight your diners with this bold interpretation of classic roasted chicken. Combine with roasted medley root vegetables and an extra kick of tom yam gravy and you’ve got a sure crowd-pleaser!

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Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy Preparation

Whole Chicken, butterfly cut 1.2 kg
Knorr Italian Herb Paste 1.5kg 2.0 tbsp
Knorr Italian Herb Paste 1.5kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

More info
Margarine 3.0 tbsp
Carrots, roughly cut 3.0 pc
New Potato, washed and halved 10.0 pc
Bombay Onion, wedges 3.0 pc
Cherry Tomatoes 10.0 pc
Some Oil, for sautéing
Bombay Onion, finely chopped 1.0 pc
Garlic Clove, finely minced 2.0 pc
Knorr Professional Tom Yam Paste 1.5kg 1.0 tbsp
Knorr Professional Tom Yam Paste 1.5kg
Buy it now

x

FoodXervices

Lim Siang Huat

Teo Soon Seng

More info
Water 150.0 ml
Evaporated Milk 3.0 tbsp
1 tbsp Corn Starch, Mixed with 2 tbsp of Water
Salt, to taste
Some Pepper, to taste

Asian

Chicken/Duck

Main course

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Preparation

Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy Preparation
- Rinse chicken under cool water, and pat dry with paper towel. Place chicken in refrigerator for one hour before marinating. (Drying the chicken helps the skin to brown and crisp.)
- Preheat oven to 220°C.
- Mix italian herb paste (diluted with 2 tbsp of water) with margarine until well-incorporated. Then, rub the italian herb paste mixture on the chicken, stuffing the cavity in-between the skin and the meat. Rub the remaining mixture thoroughly onto the root vegetables.
- Spread the root vegetables onto a baking tray evenly while keeping them compact. Then, place the chicken on top of the bed of root vegetables. Roast in the oven for 20 minutes.
- Turn down the heat to 160°C and continue to roast for another 10 minutes. Once done, remove from oven and let it rest for 10 minutes before serving.
- To make the gravy, heat oil in a pot to sweat the onion and garlic until the onion turns translucent. Add in tom yam paste and water, and bring to a boil. Lower heat to simmer for 3-5 minutes.
- Add in evaporated milk, and thicken the gravy with corn starch. Season to taste.

Asian

Chicken/Duck

Main course

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Roast Chicken with Roasted Medley Root Vegetables and Creamy Tom Yam Gravy

Ingredients