My Mother's Roast Chicken

I can safely say that chicken is the meat of choice in my family, maybe because its my mother's favourite and she cooked it so regularly that we all grew to love it too.

Fortunately, we all love different parts of the chicken as well or there would be no peace at the table. My sister goes for the white meat, I prefer the dark meat, my mother likes the bony parts of the back and neck while my father is easygoing and eats everything else. World peace!

My mother has used this recipe over the years since she entertains regularly. This has become the most popular and requested of her repertoire. I've never tried to make it because I always got to eat it at home but now that I'm living on my own, this is the first time that I'm attempting it.

The recipe uses preserved red bean curd which is the one on the left side of the picture. The sichuan bean curd on the bottom right can also be used as replacement. The latter is great with plain rice porridge.

My Mother's Roast Chicken
marinates 8 drumsticks or 1 whole chicken

1 tsp grated ginger
1 tbs oyster sauce
1 tbs Chinese cooking wine
1 block or 1 1/2 tbsp preserved red bean curd
1 tbs dark soya sauce
1 tbs honey

Mash the bean curd then mix all the ingredients and marinate the chicken, preferably overnight.
Roast in a 400F oven for 20-30 minutes, turning over the meat halfway.

My family doesn't celebrate Mothers' Day (or Fathers' Day) but I hope my version of my mother's favourite dish is up to par for Eating Out Loud's Food Fight #2.