Oyster Sauce Roast Chicken

Whee~ Finally another update. I haven't actually been cooking much the past week, and even if I do, I just use repeat recipes. This was another Ihsan "hantam" recipe. Its a nice and simple recipe that yields quite a delicious result. Yey, anyone? ;) I was given only 15 minutes to come up with this, hehe. Last minute cooking assigment :P I would say.. I passed ;)

What you need:
One whole chicken (or smaller pieces, if you want)
Oyster sauce
Tomato ketchup
Hoisin sauce
Black pepper
Sesame oil

What you do:

1. Brush the chicken all over with sesame oil and leave for about 5 minutes (including inside the chicken cavity, if you're using whole chicken).
2. Mix the rest of the ingredients (according to taste) together and smear (ahem. spread) all over the chicken. Leave to marinate for at least two hours if you have time.
3. Pop the chicken into an oven heated to 180 C and roast for about 45 minutes, or until the juices run clear.
4. Brush some more sesame oil over the hot chicken, and serve immediately.

Since most of my siblings are not too big fans of hoisin sauce, I just used one teaspoon of that, just enough to give some flavour. The main flavour, of course, should come from the oyster sauce. Unfortunately, Hanisah, who is a huge fan of oyster sauce chicken claimed that this didn't taste like oyster sauce. Too much tomato sauce, maybe?

I quite liked it actually (files it away for UK use). Funnily enough, even though oyster sauce features prominently in our meals there, we never t ried roasting it. We've tried roasting all sorts of flavours though, including curry - which was a complete disaster, for me anyway :P And yes, I know the picture is not the best ever. But the lighting wasn't the best ever... :P

Just so you know, from our experience, once roast chicken is done, it released a lot of juices. If your chicken looks almost burnt but still doesn't have a lot of juices, the oven temperature is probably too high. But, once the juices are plentiful, remove from the oven otherwise you'll end up with tough dry chicken ;)