Chicken ro ti

Chicken ro ti

Poulet rôti

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

The French brought the rotisserie to Vietnam, and soon the Vietnamese used it to create their own style of roasted chicken, which then evolved into ga ro ti. In the south of Vietnam, however, the chicken is browned, then braised in coconut water for soft, tender meat, as it is here.

Ingredients

Quantity Ingredient
500g chicken wings
60ml vegetable oil
2 garlic cloves, peeled and left whole
1 tablespoon chopped red asian shallots
150ml coconut water, (see glossary)
2-3 spring onions, cut into long thin strips, to garnish
1 handful coriander leaves, to garnish
baguettes or steamed jasmine rice, to serve

Marinade

Quantity Ingredient
2 teaspoons fish sauce
2 teaspoons soy sauce
1 tablespoon shaoxing rice wine, (see glossary)
1/2 teaspoon sesame oil
1 1/2 tablespoons soft brown sugar
1 tablespoon chopped red asian shallots
1 tablespoon chopped garlic
2 teaspoons finely julienned fresh ginger
1/2 teaspoon freshly ground black pepper

Method

  1. Combine the marinade ingredients in a large mixing bowl. Mix together well, then add the chicken wings and toss to coat in the marinade. Cover and marinate in the fridge for 1 hour.
  2. Remove the chicken from the marinade and pat dry with paper towel, reserving the marinade.
  3. Place a wok over high heat. Add 2 tablespoons of the vegetable oil. When the oil is hot, sear the chicken wings in small batches until golden brown, removing each batch to a plate. Once all the chicken is seared, discard the oil and clean the wok with paper towel.
  4. Heat the remaining 1 tablespoon oil in the wok, then cook the garlic cloves and shallot until golden. Return all the chicken to the wok, along with the reserved marinade and coconut water. Cover with a lid and simmer for 30 minutes.
  5. Remove the chicken from the wok and set aside. Increase the heat and boil the sauce until it has reduced by half.
  6. Return the chicken to the wok and briefly toss to warm through, then transfer to a serving plate. Garnish with the spring onion and coriander. Serve with baguettes or steamed jasmine rice.
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