Roast Lemongrass Sakura Chicken

Both of us loves to eat roast meat, especially roast chicken. My hubby does not like the aroma of western herbs (which i loves), so i will normally omit them in my roast. But i always like to experiment new flavours so i tried out lemongrass this time. It turned out very nice. The aroma of the lemongrass makes this roast taste a little bit like "Hainanese Chicken Rice" because of the "ginger" flavour (but i did not put any ginger in it). My hubby said if only there was rice, it will be a perfect meal. Because the gravy was very good and will goes very well with rice because of the oriental flavour.

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I wanted to try out some new wine, so i got this Carmenere, which i had never heard off (partly because i am not a regular wine drinker :P). First taste was alright, but when i drink again, i didn't like it. It's not aromatic, but very strong alcoholic taste, some how like the chinese red wine that i have tried sometimes back.
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Lemongrass Roast Chicken
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Ingredients
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- 1 sakura chicken
- 2 stalks of lemongrass (sliced)
- 1 clove of garlic
- 3 shallots
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Marinate

- 1tbs lemon juice
- 2 tbs dark soy sauce
- 1 tbs soya sauce
- 1/4 tsp salt
- 1 tbs brown sugar
- 1 tbs mirin
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Method
1) Clean the chicken and remove the cavities.
2) Put all marinate and ingredients in a ziplock bag, than add in the chicken and rub the marinate all over it. Leave to marinate in the fridge for 4 hours or over night.
3) Remove chicken from fridge and leave chicken to cool till room temperature.
4) Preheat oven to 180 degrees and roast chicken for 40min. Than turn the chicken over to roast further 15min or till cooked.
5) Serve with fresh cucumber, tomatoes and rice.