The COVID-19 pandemic is bringing out the master chefs in us.
Race Wong — co-founder and chief product officer of the popular Ohmyhome app that connects buyers with sellers and landlords to tenants in real estate — has been spending more time honing her culinary skills during the COVID-19 circuit breaker.
“I’m not a great cook,” admits Race Wong. “I prefer cooking dishes that can be done with the oven instead of dealing with wok and oil, which is why I love this Roasted Free Range Chicken with Organic Vegetables dish. I got the recipe from a friend who is an excellent chef; he also taught me some other recipes.”
Race admits that this dish is special to her and her husband David Loh because “the combination of chicken together with a lot of vegetables bring out the flavours and make the dish suitable for a family of different age groups.” While they’re not exactly big fans of western cuisine, Race and David love pairing this dish with Burgundy red wine. “My husband pairs almost all our dinners with Burgundy red wine,” she laughs.
This recipe takes about nine hours from prep to finish but Race is quick to assure us that the long hours are mainly to let the meat soak up the marinate. “You don’t need to be working on the dish for those hours straight.”
Race continues: “Everyone who has tried it absolutely loves it. Even my step daughter who doesn’t eat meat loves the vegetables in this recipe.
She shares with us the recipe of her famous Roasted Free Range Chicken with Organic Vegetables.
1 russet potato
4 brown button mushrooms
2 sweet peppers (yellow and red)
1 white onion
1 white corn
1 box of baby spinach
1 whole chicken
2 sprigs of rosemary
½ teaspoon of sea salt
½ teaspoon crushed black pepper
⅒ teaspoon of paprika powder
1. Rub the chicken with salt, pepper, paprika powder and chopped fresh rosemary
2. Leave it to marinate for 8 hours
3. Chop all the vegetables
4. Bake chicken and vegetables for 49 minutes at 180°C
When the chicken is ready, sauté the baby spinach with butter and season it with salt and pepper.
Lay the vegetables in the serving tray and place the chicken in the middle.