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Vietnamese Roasted Chicken (Ga Ro Ti)




Source of Recipe


Online blog: Sunday Nite Dinner


Recipe Introduction


Bruce at eGullet.org made this dish (not this recipe) and it looked and sounded so good that I Googled the recipe and found this one. It is served with Dirty Sticky Rice with Scallions. We were very much underwhelmed with the flavor of this dish. I’ve asked Bruce for some pointers and hope that he can help me – his looks so good! We liked the rice a lot, though.


Recipe Link: http://sundaynitedinner.com/vietnamese-roasted-chicken-ga-ro-ti/

List of Ingredients




2 1/2 pounds chicken thighs
1 1/2 teaspoons granulated sugar
1/2 teaspoon ground black pepper
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons canola or vegetable oil, plus additional for frying
4-5 cloves garlic, minced


Recipe



Trim the excess skin from the thighs. Place in a gallon sized ziplock bag. In a bowl mix together the sugar, pepper, soy sauce, fish sauce, oil and garlic. Pour over the chicken. Seal and refrigerate for up to 24 hours. Turn the bag occasionally.

Heat the oven to 350 degrees. Pour 1/2 tablespoon oil in a large, nonstick, oven-proof skillet over medium-high heat. Reduce the heat to medium and sauté the chicken (skin side down first) until browned and crisp – 6 to 8 minutes. Do not crowd chicken – do in batches if needed. Turn and brown on the other side for 2 to 3 minutes. Remove chicken from pan.

Pour off fat from the pan and remove any burnt garlic. Leave about 1 teaspoon oil in the pan. Place the chicken back into the pan, skin side up and put in the oven. Roast for 30 to 40 minutes – to a temperature of 170 degrees.

Remove chicken and keep warm. Use the pan to make the Dirty Sticky Rice.

Makes 4 servings .

Author’s Note: Bone-in, skin-on dark chicken meat is highly recommended for the best flavor. We prefer the use of chicken thighs. Boneless, skinless thighs can be used, but you'll miss out on the best part, the extra crispy skin. Frying the chicken in the skillet allows for better control of browning and the ability to make dirty sticky rice from the fond, the dark brown bits left in the skillet. Larger chicken pieces require up to 24 hours of marinating for the best flavor.