Nipa Syrup & Calamansi Chicken Recipe

ARUNIPA SYRUP AND CALAMANSI ROAST CHICKEN WITH POTATOES
Serves 4 | One whole chicken, about 1.5 to 1.8kg

A whole roast chicken built around a Sarawak pantry. The bird is salted and roasted with calamansi in the cavity, then brushed in its final stretch with a glaze of Arunipa Gula Apong Syrup, butter, chili sauce and a squeeze of fresh calamansi. The syrup caramelises into a sticky, deep amber skin, while the calamansi keeps it bright and cuts through the richness. Potato slices roast underneath, soaking up the drippings as the chicken cooks. Serve with the extra glaze on the side and a few calamansi halves for squeezing over. A straightforward Sunday roast with a distinctly local character.

Ingredients

Chicken

• Whole chicken, 1.5 to 1.8kg

• Salt, 1½ tsp (for the rub)

• Calamansi, 10 to 12 (or 2 limes)

Potatoes

• Potatoes, 700g (about 4 medium), sliced 1cm thick

• Cooking oil, 2 tbsp

• Salt, ½ tsp

• Black pepper, a pinch

Glaze

• Arunipa Gula Apong Syrup, 80g (about 4 tbsp)

• Butter, 50g

• Sweet chili sauce, 50g

• Chili sauce, 100g

• Tomato ketchup, 100g

• Optional: 1 tbsp oyster sauce, 1 tsp dark soy sauce, or 1 tbsp blended dried chilies for heat

Step 1: Prep the Chicken
Rinse the chicken and pat it completely dry, inside and out. Rub the salt all over the skin and inside the cavity. Halve 4 to 5 calamansi (or 1 lime) and place them inside the cavity. If time allows, leave the chicken uncovered in the fridge for 1 hour to dry the skin further.

Step 2: Prep the Potatoes
Preheat the oven to 200°C. Toss the potato slices with the oil, salt and pepper. Spread them in a single layer across the bottom of the roasting tray.

Step 3: First Roast
Set a rack over the potatoes and place the chicken on it, breast-side up, so the juices drip onto the potatoes as it cooks. Roast for 40 minutes, until the skin is dry and starting to colour.

Step 4: Make the Glaze
While the chicken roasts, melt the butter in a pan over medium-low heat. Stir in the Arunipa Gula Apong Syrup, sweet chili sauce, chili sauce and ketchup, plus any optional add-ins. Simmer for 3 to 5 minutes, stirring, until it bubbles and thickens slightly. Remove from the heat. Squeeze the remaining calamansi to get about 2 tbsp juice and stir it in. Taste, and if it is too sharp, add another 1 tbsp of syrup. Set aside half the glaze for serving.

Step 5: Glaze and Finish
Brush the chicken generously with the glaze. Turn the potato slices so they colour evenly. Return to the oven for 20 to 30 minutes, brushing the chicken again every 10 minutes, until the skin is sticky and deep amber and the potatoes are tender and golden. The chicken is done when the juices from the thickest part of the thigh run clear, or a thermometer reads 75°C. If the skin darkens too fast, cover the chicken loosely with foil.

Step 6: Rest and Serve
Lift the chicken onto a board and rest for 10 minutes before carving. If the potatoes need more colour, return the tray to the oven while the chicken rests. Serve the potatoes alongside the chicken, with the reserved glaze warmed on the side and a few extra halved calamansi for squeezing over.

Tips

• Thin glaze. If the glaze is too runny for brushing after adding the juice, simmer the base a minute or two longer before the calamansi goes in.

• No rack. Lay the chicken directly on the potatoes. The bottom layer will be softer and juicier rather than crisp, which many people prefer.

• Even cooking. Keep the slices close to 1cm. Thinner slices may burn under the dripping glaze; thicker ones may not cook through in time.