Soy baked chicken with polenta and roast vegetables

If you enjoy simple cooking and eating after that, you have come to the right place. Today I am going to show you how to make a simple whole chicken baked in the oven serve with roast vegetables and polenta.

You will need the following ingredients:

  • Baked chicken
    • 1 whole chicken
    • 4-5 cloves of garlic
    • 1 large thumb size ginger
    • 4 spring onions
    • a small block of rock sugar. You can buy this at an Asian supermarket. It comes in a small box. Alternatively, use 2 tablespoons cane sugar
  • Vegetables (choose any firm vegetables that you enjoy eating)
    • 1 large sweet potato
    • 3 zucchini
    • 2 sweet red bell pepper
  • Polenta
  • Sauce for the baked chicken
    • light soy
    • Shao Hsing cooking wine (Chinese cooking wine)
    • sesame oil
    • caramalised dark soy
    • olive oil
    • seasalt

Preparation 1 – Chicken

  • halves the spring onion. Use the bottom half with the roots only
  • find something to crush the ginger and garlic. Remove and discard the garlic skin
  • place the spring onion, ginger and garlic in a small saucepan
  • add 1 tablespoon sesame oil, 2 tablespoons light soy, 4 tablespoons Chinese cooking wine and a block of rock sugar
  • gently heat the combined sauces with the spring onion, garlic and ginger to infuse the flavours in a low flame until the rock sugar is fully melted and infused into the sauce. Do not rapid boil
  • remove and set aside for the sauce to cool down
  • prepare the whole chicken and pad it dry using a kitchen paper towel
  • oil the bottom of the claypot before placing the chicken inside. Once chicken is placed in the claypot, stuff the spring onion, garlic and ginger into the chicken’s cavity and pour in the sauce
  • pour some olive oil over the top of the chicken, add sea salt and 2-3 tablespoons of caramalised dark soy. Gently massage and coat the whole chicken using both hands

Preparation 2 – Vegetables

  • pace yourself. You can do both preparation simultaneously before cooking or in my case, I start the second stage of the preparation 30-40 minutes later while the chicken is still slowly baking in the oven
  • cut the vegetables into smaller chunks and place them in a large bowl
  • drizzle them with lots of olive oil and sprinkle with sea salt and black pepper. Toss the vegetable using both your hands to coat the vegetables
  • place and spread the vegetables on a flat tray evenly

Cooking 1 – Chicken

  • preheat the oven to 180 degrees. Once the oven has reached its temperature, lower the heat down to 160 degrees
  • place the chicken inside the claypot with the lid covered into the oven on a middle rack
  • cook for 1 hour
  • after 1 hour, remove the claypot from the oven
  • remove the lid and pour some of the juice over the top of the chicken to moisten the skin
  • lower the oven temperature to 140 degrees and change the oven setting from oven bake to oven grill. Place the chicken in the claypot without the lid back into the oven on the top rack closer to the top grill and grill for 20 minutes or slightly longer depending on your oven
  • remove from the oven once the top skin is nicely browned

Cooking 2 – Vegetables

  • place the tray of vegetables in the oven 15-20 minutes prior to the finishing time of baking the chicken (or 45 minutes after the chicken has been in the oven)
  • the plan is to time when to finish cooking the chicken and vegetables simultaneously
  • the vegetables should be roasted and charred within 30-40 minutes depending on the type of vegetables you use and the oven heat

Cooking the polenta is fairly simple. All you need to do is follow the instruction on the box of the polenta. The general rule of thumb is a 1 to 4 portion. That is, 1 cup of polenta to 4 cups of water. In my case, I use chicken stock instead of water for added flavour. Bring the water to boiling first. Once boiled, add a cup of polenta and not more than one cup. While pouring in the polenta, use a whisk to stir the polenta in the boiling water or chicken stock. Continue to stir until you know it starts to form and thicken. Lower the heat and continue to stir. Add a dollop of unsalted butter. You will know when it is cooked. Pour into a flat round tray. For added flavour, I shaved some parmesan cheese over the top until they melted into the polenta once cooked. There is so much polenta left from the previous night I cooked. Most people will reheat the polenta by pan frying them or microwave. I prefer mine steamed. It tastes as good as the night before.

You can watch a full video on my YouTube food channel below.

Recipe , ,

Written by Victor Khoo

Hi! If you love travel and food, you have come to the right place. Born and raised in Malaysia, I have learned how to cook at an early age from watching my mum. Most recently due to Covid-19 pandemic restriction on travel, I have started my own YouTube food channel, "Foodtrail" to share my home recipes. You can SUBSCRIBE to my channel, https://www.youtube.com/channel/UCELvEITxSKdW-zzt06Nln0w?sub_confirmation=1 or follow my Blog on Penang Insights for a weekly published recipe.

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