27 December 2012,01:45 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
24 minutes

Preparation Method :

  • Place butter, coriander leaves, coriander roots, lemon grass or lemon rind and five spice powder in a bowl and beat to combine.
  • Divide butter in half and gently push between skin and breast meat on either side of breast bone, patting to form an even layer.
  • Tie the birds legs together with kitchen string and twisting wings under back.
  • Heat a large microwave browning dish on High for 4 minutes. Add oil and birds, breast down, and move birds around dish to brown.
  • Remove birds and place a microwavable roasting rack in the dish. Place birds on rack.
  • Combine chili sauce and soy sauce and brush over birds. Cook on High for 6 minutes, then on Medium for 6 minutes, brush with pan juices and cook for another 5 minutes.
  • Brush breasts of birds with pan juices, then cover with 'microwave pastry crisping and browning wrap' and secure with wooden toothpicks and cook for 12 - 15 minutes or until birds are cooked. Stand for 5 minutes.


  • 1.5 kgs poussin or spatchcock
  • 2 tablespoons butter, softened
  • 1 bunch fresh coriander, leaves and roots, chopped
  • 2 teaspoons finely chopped  fresh lemon grass
  • ΒΌ teaspoon five spice powder
  • 2 tablespoons peanut oil
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon light soy sauce

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