Roast chicken

Roast chicken

Gà rô ti

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A Vietnamese take on a classic dish. This dish is particularly tasty in Vietnam, as most chickens you buy in the old-fashioned ‘wet markets’ are truly free range. For a southern Vietnamese variation, add lemongrass when pounding the garlic and shallots.

Ingredients

Quantity Ingredient
1 x 1.6kg chicken
2 garlic cloves, roughly chopped
2 red asian shallots, roughly chopped
2 star anise
1 cinnamon stick
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1 teaspoon Annatto oil
1/2 teaspoon sesame oil
Sticky rice, to serve
Lime and chilli dipping salt, to serve

Method

  1. Rinse the chicken inside and out; pat dry with paper towel.
  2. Place the garlic, shallot, star anise and cinnamon stick in a mortar and pound to a fine paste. Transfer to a bowl, then add the soy sauce, fish sauce, honey, annatto oil and sesame oil and mix to combine.
  3. Pour the mixture over the chicken and massage it into the skin, inside and out. Cover the chicken and refrigerate for 4–6 hours to allow the flavours to develop.
  4. Preheat the oven to 220°C. Place the chicken on its side in a baking dish. Transfer to the hot oven and roast for 20 minutes. Turn the bird over onto the other side and roast for a further 20 minutes.
  5. Now turn the bird breast side up, and spoon over any juices from the bottom of the dish. Roast for a final 20 minutes. Check whether the chicken is cooked by inserting a bamboo skewer into the thigh - the juices should run clear. Remove the chicken from the oven and leave to rest for 5 minutes.
  6. Cut the chicken into pieces, using a cleaver or poultry shears. Arrange on a platter and serve with the sticky rice and dipping salt.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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