Vietnamese Roasted Chicken | Simple Salad | Cơm Gà Rô Ti

Ingredients & Cooking Directions for Gà Rô Ti (Vietnamese roasted chicken) with simple salad and dipping sauce

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2gR8hrM   

Induction cooker: http://amzn.to/2nyw4eF   

Cookware: http://amzn.to/2mmmyuK  

Cooking gloves: http://amzn.to/2mcNotv  

Glass dish: http://amzn.to/2ukmd0r

Clear bowls: http://amzn.to/2nAy4Um   

Whisk: http://amzn.to/2mbJUHH  

Plastic storage bag: http://amzn.to/2gRqBRC

Cooling rack: http://amzn.to/2uIvMcn

Foil: http://amzn.to/2mZsHA0  

Baking pan: http://amzn.to/2ujHRC5

Long chopsticks: http://amzn.to/2mSw6yK  

Spoon: http://amzn.to/2mFUzqj   

Sauce bowl: http://amzn.to/2uIt5Yb

Wooden spoons: http://amzn.to/2vu067R

Servings: 2

Prepare the chicken

2 whole chicken legs (drumsticks and thighs), bone-in

1 teaspoon five spice powder

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon mushroom seasoning

1 teaspoon minced garlic

1 teaspoon minced onion

1 tablespoon vegetable oil

¼ cup melted unsalted butter

1. To make the marinade, add in five spice powder, soy sauce, honey, sugar, salt, pepper, mushroom seasoning, garlic, onion and oil into a bowl mixing until combined.

2. Add chicken into a sealable plastic bag and pour in the marinade. 

3. Seal the bag and move the chicken inside the bag to coat the chicken with the marinade, making sure to massage the chicken all over the meat and skin. 

4. Marinate chicken in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.

5. Preheat oven for 350 degrees Fahrenheit and place oven rack in the middle of oven.

6. Place small rack on top of oven pan and put the marinated chicken on top of small rack. Pour the remaining marinade over chicken. 

7. Carefully slide pan into oven and roast the chicken for 25 minutes on one side. Flip the chicken over and roast for 20 minutes on the other side or until the internal temperature reaches 165 degrees Fahrenheit or until the juices run clear when you pierce the chicken (the juices should be clear and not bloody).

8. Brush melted butter on chicken skin and broil chicken for 5 minutes or until skin is golden brown.

9. Allow chicken to rest for 5 minutes before serving.

Make the salad

1 tablespoon lime juice

½ teaspoon salt

½ teaspoon pepper

½ teaspoon sugar

1 tablespoon water

2 tablespoons olive oil

1 cup sliced onion

5 cups chopped romaine lettuce

1 cup sliced tomatoes

1 cup sliced cucumbers

1. For the dressing, add lime juice, salt, pepper, sugar, water, olive oil and onions to a bowl and mix well. 

2. Allow onions to marinate in dressing for about 5 minutes. 

3. In a large bowl, add in lettuce, cucumbers and tomatoes and toss with dressing.

Assemble

2 tablespoons vegetable oil

2 tablespoons chopped green onions

Dipping sauce for chicken

Steamed rice

1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  

2. To serve, add steamed rice and chicken to a plate and spoon green onion oil on top of chicken and rice. Serve chicken and rice with dipping sauce and salad.

Enjoy!

Vietnamese Chicken Curry | Cách nấu Cà Ri Gà | Cari Ga Banh Mi

Ingredients & Cooking Directions for Cà Ri Gà - Vietnamese Chicken Curry

Kitchen Equipment used in this Video

Cooker: http://amzn.to/2gRxx0Z

Pan: http://amzn.to/2eCTYqc

Pot: http://amzn.to/2gRw8ro

Cooking gloves: http://amzn.to/2mcNotv  

Clear bowls: http://amzn.to/2nAy4Um  

Spoon: http://amzn.to/2mFUzqj    

Long chopsticks: http://amzn.to/2mSw6yK

Cutting board: http://amzn.to/2nByQka

Vegetable peeler: http://amzn.to/2tP2Yu3

Crinkle knife: http://amzn.to/2gRY0LX

Black plate: http://amzn.to/2eCUHaT

Oval plate: http://amzn.to/2eCS7kX

Estimated Servings: 5-6

Marinate chicken

2 pounds chicken, cut into pieces

1 tablespoon vegetable oil

2 tablespoons curry powder

2 tablespoons minced ginger

2 tablespoons minced garlic

3 tablespoons minced lemongrass

1 tablespoon sugar

1 teaspoon salt

1 teaspoon pepper

3 tablespoons fish sauce

1. In a bowl, add in the marinade ingredients, mix to combine and coat the chicken pieces with the marinade.

2. Once the chicken is coated with the marinade, cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.

Prep vegetables

2 russet potatoes

3 large carrots

2 tablespoons vegetable oil

1. Peel and cut potatoes and carrots cutting them into 1 ½-inch chunks.

2. Turn your stove on high heat, pour in the oil and add the potatoes. Fry the potatoes for 10 minutes moving them around the pan to cook them on all sides until they turn golden brown.

3. Transfer potatoes to a plate and set aside.

Assemble dish

2 tablespoons vegetable oil

1/3 cup chopped yellow onions
2 ½ cups water
2 cups coconut cream

1. Turn your stove on medium high heat and pour the oil into a medium size pot. When the oil gets hot, add in the onions and stir fry them for about 30 seconds or until fragrant. Move the onions to one side of the pot.

2. Add in the marinated chicken to the pot and cook it for about 10 minutes turning the chicken pieces to cook them on all sides.

3. Pour in water and scrape the drippings from the bottom of the pot.

4. Add in the coconut cream, carrots and fried potatoes into the pot and cover it with a lid.

5. When it comes to a boil, turn the heat down to low and allow the curry to simmer for about 10-15 minutes or until the carrots are fork tender, the chicken is fully cooked and the broth has thickened. Taste the curry broth and adjust seasonings as needed.

6. Transfer chicken curry to a bowl and garnish with cilantro. Serve with toasted French bread.

Enjoy!