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 on both thighs in shallow crosshatch, 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 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 chilli 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 28–30 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 8–10 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, scatter scallion and cilantro across, pour pan juices over, serve nuoc cham in a small bowl alongside.
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