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!