Back when I tried the Enchilada Lasagne, I noted that I also had a stray recipe in ye olde recipe drawere that required overnight marinating. Not long after I made the lasagne, I set out to marinate a chicken in the Malaysian style.
I am by no means an expert on Malaysian food. But I can say that if you live in or near the Twin Cities and would like to try Malaysian food, get thee to Peninsula, on Eat Street in Minneapolis, which is a fabulous restaurant with a miles-long menu and amazing food. If this is what Malaysian food is like, I'm all for it. Bring it on. Open some more restaurants.
Or make this chicken. First you put together the marinade:
Oyster sauce, soy sauce, ketchup, brown sugar, shallots, garlic, fresh ginger, and hot chili paste. Then put the chicken in the marinade.
Cute chicken. Looks kind of shy, doesn't it? Like it doesn't like being photographed in the nude.
Now the recipe says to use a fork to puncture the chicken so the marinade will absorb into the meat.
Say. That was kind of fun.
Whee! Why, yes, I do like to play with my food.
Now you slather the marinade all over the chicken, cover, and refrigerate overnight.
Then you put it in a foil-lined pan and roast at 425F until done, about 60-70 minutes.
Voila! Malaysian Roast Chicken! Delicious. Served it with steamed rice and a salad. Yum. It made good leftovers, too.
But really--if you're around, try Peninsula. And if you're trying Peninsula, call me.