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Sticky soy roast chicken from Bill's Everyday Asian by Bill Granger

  • soy sauce
  • whole chicken
  • garlic
  • red onions
  • oyster sauce
  • Chinese chilli sauce

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Notes about this recipe

  • Gio on October 12, 2015

    Pg. 123. I hadn't cooked this since 1 Jan. 14 and was hoping it would be as delicious as I remembered it when we had it last night 11 Oct. 15. It was. Absolutely delicious. Last year we cooked a whole chicken, this time we used four whole chicken legs. Perfect once again. The glaze ladled on the roasting chicken creates a tempting, lustrous brown sheen that calls attention to the enticing aroma and flavor, which is not too sweet nor sticky but definitely moorish.

  • stockholm28 on December 07, 2014

    Very easy, and the chicken was really moist. I had to roast it longer than the 40 minutes specified in the recipe. I think I would prefer this with chicken thighs, rather than the whole chicken.

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