Vietnamese “Roti” chicken
The taste is quite similar with the chicken coated fish sauce, just a bit different. So I think this is a highlight too. Give it a try, I’m sure you gonna love it!
Marinate the chicken
- 600gr chicken drumstick (~4 drumsticks), score deeply
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 3 shallots, minced
- 1 teaspoon seasoning powder
- ½ tsp of Chinese 5 spices powder
- 1 tablespoon of rice wine
Give minced garlic and shallot a squeeze to get the juice (don’t skip this step, as the juice make the greater smell)
Mix well the juice with garlic shallot with all the above ingredients and let them marinate for at least 1 hr or over night.
Fry the chicken
- 3 Tbs of Vegetable oil (don’t use olive oil, as its not good for cooking on high heat)
Heat 3 tablespoon oil in a large nonstick frying pan over medium high heat. Add the chicken skin side down, and fry until the skin is deep golden brown, about 5 minutes per side; set chicken aside. Don’t overcrowd chicken during browning; work in batches if necessary.
Cook the chicken
- 1 shallot, minced
- ½ tsp of vegetable oil
- 2 Tablespoon honey
- 1 ½ tbs fish sauce
- 1 chilli
Add ½ cup of coconut juice to the marinating sauce (water instead, don’t worry, it’s still delicious)
Use a pressure cooker/ big sauce pan: Stir fry shallot with oil in the medium heat until golden brown, add the mixing of coconut juice, honey, fish sauce and marinating sauce
Add the chicken in and chilli in, let them cook in the pressure cooker for 15 mins (1hrs if using sauce pan)
Cool it down, remove lid
Season to taste with more fish sauce and honey. Do not over season as the sauce will be thicker and more salty at the end.
Leave to simmer for a further 30 mins or longer to reduce the sauce (I cheated in this step, as I’m not patient enough to wait until the sauce is reduced, I turned the heat from low to medium, medium high, so it took about 10-15 mins to deduce the sauce)
Follow this video for the cooking method