Ingredients

• ½ cup water
• 2 stalks lemongrass (sliced)
• 1 onion sliced
• 2 tbsp honey
• 3 tbsp garlic (minced)
• 1 tsp hot sauce
• 2 tbsp banana ketchup
• 1 tbsp sesame oil
• 6 tbsp Oyster Sauce
• 3 sachets Magic Sarap
• 1 pc 1.5kg whole chicken

Method

1. Rub your chicken with magic sarap, set aside and chill. Only use 2 packs.
2. Combine garlic, ketchup, sesame oil, Oyster Sauce, sesame oil, hot sauce, and honey. 
3. Split the filling batch into two.
4. Use half the portion to coat the chicken well and stuff your chicken with lemongrass, onion and garlic. Put the chicken in a bowl you can cover with cling wrap, refrigerate overnight.
5. Remove the chicken from the fridge and drain completely of the liquid. Use this to baste your chicken while baking.
6. Preheat oven at 350F. Sit your chicken in a baking pan, if you have a roasting rack, put the rack on top of the pan and bake for an hour and a half. Using a pastry brush, open the oven every 15 minutes to re-baste your chicken with the marinade liquid. Take the chook out of the oven and allow to cool and rest for half an hour.
7. While resting, take off the oil drained in the roasting pan. 
8. Mix the other half of the marinade you saved, add 1 sachet of Magic Sarap and cook medium heat in a saucepan, allowing to simmer. Cook until the sauce thickens, you may add a tbsp of flour to help the sauce thicken.