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Ga Nuong Lu (Jar-Roasted Chicken)
Rate this recipeOnce you've tasted Binh Dinh's jar-roasted chicken with crispy sticky rice, you'll never forget its wonderful flavor. And if you want to enjoy it again and again without traveling all the way to Binh Dinh, save this family recipe for jar-roasted chicken with crispy sticky rice!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
60 minutes
Servings
2
Level
Medium
Ingredients
Free-range chicken
1.5 kg
Five-spice powder
1 pack
Shallots
3 piece
Garlic
1 bulb
Oyster sauce
1 tablespoon
Honey
3 tablespoon
Lime
1 piece
Implementation Steps
01
First, clean the chicken thoroughly, then use a knife to cut off the feet, neck and wing tips and set them aside on a plate.
02
Then use a sharp knife to cut lengthwise along the breast, tap the back of the knife along the chicken's backbone to crack it, and use your hands to open the two halves of the breast outwards. This lets you lay the whole chicken flat on the roasting tray.
03
Peel the shallots and garlic and mince them very finely with a knife.
04
Put the seasonings in a bowl: salt, seasoning powder, MSG, pepper, five-spice powder, the minced shallots and garlic, and a little oyster sauce. Then stir well with a spoon until the seasonings dissolve. Rub the mixture all over the chicken, inside and out, and leave to marinate for about 2 hours (or overnight in the fridge) so the flavors soak in.
05
Next, put the chicken in the roasting jar and roast at high heat for about an hour. The heat spreads evenly through the jar, so the chicken cooks evenly, turns crisp and smells irresistible.
Stay close to the jar the whole time to make sure the chicken doesn't scorch. After about 40 minutes, take the chicken out, brush the skin all over with a mixture of honey and lime juice, then return it to the jar to finish roasting. The chicken is at its best when the skin is crisp and glossy and the meat inside is just tender.
Stay close to the jar the whole time to make sure the chicken doesn't scorch. After about 40 minutes, take the chicken out, brush the skin all over with a mixture of honey and lime juice, then return it to the jar to finish roasting. The chicken is at its best when the skin is crisp and glossy and the meat inside is just tender.
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Ga Nuong Lu (Jar-Roasted Chicken)