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Marinade Preparation

Chicken Preparation

  • Whole Chicken, trimmed, wing tips removed, and other extremities washed 2.0 pc
  • Lemongrass stalks 300.0 g
  • Garlic Cloves 20.0 g

Lime Herb Paste Preparation

  • Coriander Leaves, washed and trimmed 20.0 g
  • Parsley, washed and trimmed 20.0 g
  • Garlic Cloves, crushed 10.0 g
  • Olive Oil 100.0 ml
  1. Marinade Preparation

    • In a bowl, combine the Knorr Tamarind Soup Base, Knorr Rostip Chicken Seasoning Powder, Knorr Liquid Seasoning, pepper, Sprite, and brandy
    • Taste and adjust its seasoning
  2. Chicken Preparation

    • Rub the chickens with the marinade (include its cavity)
    • Stuff the chickens with lemongrass and garlic
    • Marinate in the chiller overnight, breast side down (the chickens may be turned from time to time during marination)
    • Preheat oven to 230C
    • Roast the chickens breast-side down for 30 minutes
    • Reduce the oven temperature to 175C and cook the chickens for another 15 to 20 minutes
    • The chickens' internal temperature should be 75C
    • Rest the cooked chickens on a tray for 5 to 8 minutes
    • Cut into serving pieces
  3. Lime Herb Paste Preparation

    • Combine coriander leaves, parsley, garlic, Knorr Aromat Seasoning Powder, Knorr Lime Powder, and pepper in a food processor
    • Slowly drizzle the oil in as the ingredients are being pureed
    • Taste and adjust seasoning
  4. Presentation

    • Serve the roasted chicken with the Lime Herb Paste