Ga Ro Ti: Vietnamese Roasted Chicken

Adapted from this amazing recipe.

  • 4 chicken thighs, skin on/bone in ~ 1.75 lb
  • 1 tsp sugar
  • black pepper
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 1 tbs vegetable oil
  • 4+ cloves garlic, minced
  • optional: 1 cup old cooked rice* + chopped green onions + dash of chicken stock

*Any type of hard grained rice. I actually used cooked barley I had in the fridge: 1/2 cup hulled barley, soaked overnight and cooked in chicken stock.

PREP: Trim excess fat from thighs and marinate in remaining ingredients: pour everything into a large ziplock bag, insert the chicken, squeez out all the air, and seal it. Distribute the marinade evenly over the chicken by pushing it around in the bag. Leave in fridge for 24 hours. Optional: stuff sliced garlic under skins!

Next day: Preheat oven to 350F. Heat 1 tbs of vegetable oil in a large skillet so as to avoid crowding. Place thighs, skin side down for 6-7 min, or until skin is crispy and brown. Turn over and ‘kiss’ other side for 2-2 more minutes. Drain off excess oil and remove charred garlic pieces. Place in oven for 30 min or until thighs reach an internal temperature of 170F (or juices from center run clear). Plate and set aside. In drippings left in skillet, add just a dash of chicken stock to deglaze on medium high heat. Add left over rice/grain and a hand ful of chopped green onions and stir until rice is coated and absorbs liquid. Remove and serve with chicken.

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2 Responses to “Ga Ro Ti: Vietnamese Roasted Chicken”

  1. YUMMY looking grains!

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