INGREDIENTS………………………………..
| • Fresh chicken (Vietnamese chicken) |
1.4 kg |
|---|---|
| • Honey | 2 tbsp |
| • Lime juice | 2 tbsp |
| • Shallots | 3 |
| • Chili | 1 |
| • Lemongrass | 2 stems |
| • Salt, sugar, seasoning | enough |
| • Chinese fve-spice powder | 1/2 tbsp |
| • Oyster sauce | 1 tbsp |
DIPPING SAUCE………………………………
| • Salt | 3 tbsp |
|---|---|
| • Chili | 2 |
| • Kumquats | 2 |
| Pound chili and add salt. Squeeze in kumquat fruit. |
 |
Wash the chicken thoroughly
with salted water.
Prepare the marinade: fnely
minced chili, minced shallots,
garlic, and lemongrass. Mix well
with honey. Add salt, sugar,
seasoning, Chinese fve-spice
powder, oyster sauce, and lime
juice.
Marinate the chicken for 4h or
overnight in the fridge. Keep
the remaining honey glaze.
* TRADITIONAL WAY
Roast chicken over charcoal,
continually rotating. Brush
the remaining honey glaze on
the chicken every 5’. Roast
for about 30’ until brown and
cooked through.
* SIMPLE WAY
Preheat the oven to 2000C,
then place the chicken onto a
roasting pan. Roast the chicken
for 20’, brushing with the
remaining honey glaze every
10’ until golden brown and
well-cooked..
