One of the many good things about baked chicken is that you can mix and match flavours or you can use one type of seasoning – herbs, spices, dried seasoning mixes or sauces – to create a different flavour each time you make the dish.
As you can probably tell from last week’s recipe – Umami Pork – I tend to stock my pantry with various seasoning sauces. While many of these seasoning sauces are associated with a particular cuisine, their use is not restricted to that specific cuisine or dish. The fun and creativity in food and cooking comes when we step beyond such confined boundaries.
Oyster sauce brings a particularly delicious flavour to chicken and to rice dishes too. For this recipe I used a regular all-purpose seasoning