Okay, remember the claypot chicken rice that was such an easy success? This one is for those of us who prefer to eat our chicken by the whole legs or thighs roasted a nice brown in the oven or under the grill. It might take longer, but the outcome is definitely worth waiting for. Basically, you cook everything the same, fusing all your ingredients together in your rice cooker: the ginger, garlic, lap cheong, chinese mushrooms and sauces. You coat the chicken parts with exactly the same marinade, except that instead of cooking it in the rice cooker, you put in on a tray and bake it in the oven for 40 minutes at 400°F, turning once halfway through. You can choose legs or thighs, or any other parts that you have available. And you have the option of garnishing with cilantro or parsley.Oh, and the secret to a really nice chicken roast: remember to baste it with honey when you turn it halfway through; and if you have the time and energy, put it under the grill or broiler on high after it's cooked---a quick 1 to 2 minutes, no more or it'll burn!---just to give the chicken parts the final browning with the honey and to crisp up the chicken skin. Mmmm, absolutely delicious! Your nose will guide you in your roasting 'cos you can smell burning chicken a mile off!
The result: Scrumptious Claypot Chicken Rice with Crispy-Skinned Chicken Legs/Thighs
Note: Beware when making this dish as the aroma wafting out of your kitchen will drive you and your neighbours hungry much earlier than you want to! Enjoy!
