“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where, like almost all chicken rice shops, you could get Hainan chicken or roast chicken. I always prefer roast chicken. I love the flavour, and there is a lot more skill in making a proper Malaysian roast chicken with crispy skin. Start this recipe the day before.”

SERVES 4

200ml white vinegar

1 × 1.6 kg whole chicken

500ml (2 cups) vegetable oil

2 tbsp Light soy blend

1 tbsp Garlic oil

coriander leaves and julienned 

spring onions, to garnish

Pickled green chillies, to serve

Seasoning Mixture

2 tsp salt

1 tsp sugar

1 tsp MSG

1/2 tsp five-spice

pinch of white pepper

pinch of ground ginger

Light Soy Blend - makes 1lt (4 cups)

600ml water

150g rock sugar

3 tbsp MSG

3 tbsp sugar

1 handful coriander roots, washed

75ml (1/3 cup) fish sauce

3 tbsp oyster sauce

200ml Kikkoman soy sauce

150ml Lee Kum Kee light soy sauce

2 tsp Maggie Original Seasoning sauce

2 tsp sesame oil

Garlic Oil - makes 400ml

400ml vegetable oil

20 garlic cloves, peeled and blended or finely chopped

Pickled Green Chillies - makes 650g

400g long green chillies, sliced 

250ml (1 cup) white vinegar

3 tbsp sugar

3 tbsp light soy sauce

Combine the seasoning mixture in a small bowl and set aside.

Bring a large saucepan of water to a boil then add the vinegar to it. Sit the chicken in a clean sink and give it a wash by pouring the water and vinegar solution over it multiple times. Alternatively, use a kitchen hook to dunk the chicken into the pot a few times.

Stand the washed chicken on a wire rack over the sink or a tray to dry, cavity pointing down. Alternatively, pierce a wing with a kitchen hook and hang the chicken over a tray.

Once the chicken is dry, start rubbing the seasoning mixture inside the cavity and stomach, then rub evenly over the rest of the skin. Refrigerate the chicken uncovered overnight to dry out further.

The next day, preheat the oven to 180°C (360°F) and then place the chicken on a baking tray and roast for 1 hour. Remove the chicken from the oven and rest for 20 minutes.

Heat the oil in a sturdy-bottomed saucepan to 180°C (360°F) or when the end of a wooden spoon or chopstick sizzles when dipped in. Place the chicken in a large wok or pot and give it a bath by carefully pouring hot oil over the chicken until the skin is brown and crispy (retain oil to use in another dish). Remove to a cutting board and chop the chicken up into pieces.

Arrange the roast chicken pieces on a serving plate and then drench with the light soy blend and garlic oil. Garnish with coriander and spring onions and serve with pickled green chillies.

Light Soy Blend

Bring the water to a boil in a saucepan, then add the rock sugar, MSG and sugar and stir until dissolved. Add everything else except the sesame oil, then lower the heat and simmer for 10 minutes, stirring occasionally, ensuring everything is well mixed; do not allow to boil. Remove the coriander roots, then stir through the sesame oil and turn off the heat and allow to cool completely. Funnel into a sauce bottle and store in the fridge for up to 4 weeks.

Garlic Oil

Heat 200 ml of the oil in a heavy-based saucepan to smoking point, then add the garlic and stir well. The garlic aroma will be released and it will float to the top as it loses moisture. At this point, turn the heat down to medium and keep frying the garlic until it is light golden, then immediately transfer the oil and garlic to a large, sturdy bowl. Add the remaining oil and stir through to stop the cooking process. Transfer the oil to a bottle or jar and store at room temperature for a week or up to 4 weeks in the fridge.

Pickled Green Chillies

Mix everything together in a jar, seal with a lid and leave in the fridge for at least a day before consuming. If stored in the fridge they will last up to 4 weeks.

This is an edited extract from Ho Jiak: A Taste of Malaysia by Junda Khoo, published by Hardie Grant Books. Available in stores nationally, RRP NZD $65.00. Photography by Alana Dimou.

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