THAI HERITAGE SPICY THAI BASIL TAKE ON STRAITS TIMES BEER CAN CHICKEN RECIPES

Hi there

During my visit to check out some new products in the supermarket, I saw this small selection of cooking paste by Thai Heritage.

I love Thai food, and since my first taste of Thai fresh basil, I was totally head over heels with this wonderful underrated herbs from The Land of Smiles.

So when I see these wonderful spices of Thai Basil stir fry and spicy garlic thai basil stir fry, and also grated lemongrass in the bottle, it felt like  a crime if I didn’t get it. haha..

 

Besides I have already planned out to try out the beer can chicken recipes that was shown on Strait times just a couple week’s back, and my colleague who already tried this recipe, gave it a 2 thumbs up.

But I wanted to try something different to this beer can chicken, just to spice it up a bit. So I bought the bottle of Thai Spicy Garlic with Thai Basil stir fry paste.

 

 

Although it is a stir fry paste, it is more like a sauce, it full of flavour and chunks of crushed Thai basil and garlic with chillis. I tried it straight from the bottle and it was pretty spicy but bursting with robust Thai basil and garlic flavour! Love it!

To be honest, I can literally use it as a dipping sauce for shabu shabu or just fry with minced pork, it will definitely be a very flavourful dish in an instant.

 

Ingredients needed :

• Chicken x 1 (I wanted to use Sakura chicken, but it won’t probably feed my whole family, so I bought a regular size chicken instead)
• Thai Heritage Spicy garlic and thai basil stir fry sauce x 3 tablespoon
• Beer x 1 can (being patriotic this time round, and chosed Tiger beer, hee hee..)
• Brown Sugar or Honey x 2 teaspoon (I used Okinawan brown sugar this time as I bought tonnes of it in my last trip there)
• Salt x 1 teaspoon (I used some pink salt which is some sweet salt, mild in flavour and is supposed to be healthy for the body)

Directions :

1. Cleaned the chicken, trimmed out some skin and excess fats then I rub the whole chicken inside out, even go under the skin so as to infused it fully with this thai basil flavour, at the same time preheat the oven to 190 degrees
2. Although it is best to marinate it overnight, I just leave it for 5 mins as I was in a hurry to meet dinner time to feed all the hungry tummies
3. Pour out half can of beer, and prick holes around the top edge of the tin can
4. Mix Thai Basil sauce, brown sugar & salt and pour 1/4 of it into the beer can
5. Remaining of the mixture just rub around the chicken & also inside of it
6. Once done, put the chicken over the beer can so that it can “literally stand still”
7. Pop the chicken into the oven and let it cook for around 1 hour to 1 hour 15 mins, you can check if the chicken is done by poking a knife into it and see if the juice is clear, if it is that means it is done.

Slice into pieces and pair with mustard mayo potato salad or pasta, or even a couple of garlic toast.

My mom pointed out that usually paprika is used is due to the fact that liquid marinates may hinder the crispiness of the skin after roasting

But the thai basil temptation is too much, so I will stick to it this time. 😛 and it was a great decision afterall, the chicken still turn out crisp and extremely tender. I was tempted to use the remaining beer to make a gravy, but as I didn’t have the time to try it out this time, I will definitely try it out next. 🙂

RECIPES : BEER CAN CHICKEN WITH SPICY GARLIC AND THAI BASIL SEASONING

PRODUCT REVIEWS : THAI HERITAGE BASIL GARLIC AND CHILLI STIR FRY PASTE

Available : Carrefour Supermarket

Price : $2.20 per bottle

Happy Cooking!

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Cheers,

Dawn