ROASTED CHICKEN WITH OYSTER SAUCE AND FERMENTED BEAND CURD IN SESAME OIL

PORTIONS: 4

INGREDIENTS
1 whole chicken
3 garlic cloves chopped
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 cube fermented bean curd in sesame oil
2 tbsp. of the bean curd liquid
½ tsp. salt
½ tsp. ground black pepper
1 tsp. paprika
1 tbsp. oil
4 cups water chicken broth
1 chicken bouillon without MSG

METHOD
In a bowl mix oyster sauce, soy sauce, bean curd liquid, salt and ground pepper. Dissolve the fermented bean curd in the sauce.
Lift a bit the skin and spread ½ of the sauce between the thigh, drums and breast of the chicken.
Mix the paprika and oil in the other half of the sauce and spread all over the top and back of the chicken.
Dissolve the chicken bouillon in the water and place it in a deep roasting pan. Put a griddle in the roasting pan and place the chicken on it.
Preheat the oven at 300° F. Put the chicken in the oven and cook for 1 hour. Raise the oven temperature at 350° F and cook chicken for 75 minutes approximately, until it is golden brown. Baste the chicken every 15 minutes.
Strain the juices of the pan. Separate the fat from the sauce. Serve the sauce with the chicken.

CARAMELICED KOREAN YAMS
2 large Korean yams peeled and cut in wedges or sticks
1 tbsp. vegetable oil
½ cup sugar
Vegetable oil for frying

METHOD
Heat up a deep pan with oil and fry the potatoes until it has a golden color.
In a frying pan, heat one tablespoon oil. Spread the sugar on the pan and melt it until caramelizes. Just move the pan around to move the sugar, inclining the pan to one side and the other.
Put the potatoes in the pan and mix the potatoes with the caramel. Place the potatoes separated in baking sheet pan. Let then cool off. The potatoes will be crispy with the caramel and soft and creamy inside. Serve with the chicken.