Ga Ro Ti (Vietnamese Roasted Chicken)
chicken thighs
2 teaspoons sugar sugar
1/2 teaspoon ground pepper
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
4-5 cloves of garlic chopped roughly
Trim excess skin and visible fat from chicken thighs, leave the skin on and the bone in.
In a bowl, mix the rest of the ingredients together. Add the chicken thighs and stuff some of the marinade and the garlic under the skin. Cover, and let sit in the fridge overnight.
The next day: cover a baking tray with foil. Preheat oven to 180deg. Heat some oil in a fry pan and fry the chicken, skin side down, until skin is golden brown (6-8minutes). Brown the other side for 2-3 minutes. Place chicken on the baking tray and bake for 30-40minutes until juices run clear.
Drain the pan and remove any burnt garlic, leaving a thin film of oil in the skillet. Use this to stir fry your plain sticky rice with shallots.
Cheat's way to cooking sticky rice
Wash the glutinous rice til the water runs clear. Soak with hot water for 20 minutes. Pour off the excess water until you have about a 2cm of water left above the rice. Microwave on high for 3 minutes. Fluff up with a fork. Microwave on high for another 3 minutes. Fluff and let stand for 5 minutes.
2 teaspoons sugar sugar
1/2 teaspoon ground pepper
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
4-5 cloves of garlic chopped roughly
Trim excess skin and visible fat from chicken thighs, leave the skin on and the bone in.
In a bowl, mix the rest of the ingredients together. Add the chicken thighs and stuff some of the marinade and the garlic under the skin. Cover, and let sit in the fridge overnight.
The next day: cover a baking tray with foil. Preheat oven to 180deg. Heat some oil in a fry pan and fry the chicken, skin side down, until skin is golden brown (6-8minutes). Brown the other side for 2-3 minutes. Place chicken on the baking tray and bake for 30-40minutes until juices run clear.
Drain the pan and remove any burnt garlic, leaving a thin film of oil in the skillet. Use this to stir fry your plain sticky rice with shallots.
Cheat's way to cooking sticky rice
Wash the glutinous rice til the water runs clear. Soak with hot water for 20 minutes. Pour off the excess water until you have about a 2cm of water left above the rice. Microwave on high for 3 minutes. Fluff up with a fork. Microwave on high for another 3 minutes. Fluff and let stand for 5 minutes.