Ingredients :
1.5 kg chicken, cut up into pieces
1 tbs. shrimp sauce (available bottled)
1 tbs rice wine
1 tsp sugar
1 tsp seasame oil
Method :
Trim obvious fat from teh chicken parts, but leave the skin on, unless you are extremely strict. Be aware however that grilling does allow for a substantial amount of fat to drip out of the skin.
Marinate the chicken in the shrimp sauce, rice wine, sugar and sesame oil.
Leave it covered overnight in the fridge to allow the meat to absorb the flavours. Do not omit the sugar as it helps to caramelise the chicken, giving it crispness.
Half an hour before serving, place marinated chicken on a baking tray.
Programme water oven to manual cook, supergrill function, for 20 mins. After preheating, place tray of chicken in oven and press start.
If using a conventional oven, preheat to 200C (fan-forced) and roast chicken pieces for half an hour.
Serve immediately with some cut limes and a fresh salad on the side.
