Honey Lemongrass Roast Chicken — Ga Roti
French-Vietnamese five-spice roast chicken thigh marinated in honey, soy, and lemongrass, finished under high heat with a caramel glaze that lacquers the skin deep mahogany, served over jasmine rice with a small bowl of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into honey, dark soy, fish sauce, brown sugar, five-spice, white pepper, and oil. Score chicken skin in shallow crosshatch on both thighs, rub marinade in, let sit 10 minutes. Rinse rice until water runs clear.
Boil
Add rice to a medium pot with 360ml cold water and a pinch of salt, bring to boil over high heat 3 minutes, cover, drop to lowest heat 12 minutes until grains turn fluffy and tender.
Build
Slice both chillies into rings. Whisk 60ml fish sauce, hot water, lime juice, 2 tsp sugar, and chilli off the heat 1 minute until sugar dissolves and sauce turns pale amber.
Roast
Place both chicken thighs skin-side up on a rack at 200C for 28 minutes until skin tightens and juices run clear when pierced at the bone with a thin knife.
Glaze
Brush chicken with reserved marinade, increase oven to 240C for 8 minutes until skin lacquers deep mahogany and glaze caramelises into sticky shellac. Rest off heat 3 minutes.
Rest and plate
Slice scallion thin. Mound rice on two plates, lean one chicken thigh alongside each serving, scatter scallion and cilantro across, pour pan juices over, serve nuoc cham in a small bowl alongside.
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