Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Poulet Citron Recipe

(Ga Nau Chanh)

Ingredients : Serves 4-5

2

1/2 teaspoon

1 tablespoon

2 tablespoons

1/4 teaspoon

15 ml

1

1/4 teaspoon

1/4 teaspoon

Limes or 3 lemons

Crushed garlic

Root ginger, chopped

Lemon grass, chopped

Crushed red pepper flakes

Nuoc Mam sauce

Large chicken, preferably corn-fed

Cayenne pepper

Salt

Method :
  • Preheat the oven to 200oC/400oF/Gas Mark 6. Remove the rind from one of the limes with a potato peeler. Mince with the garlic, ginger, lemon grass, red pepper flakes and Nuoc Mam sauce.

  • With your fingers, carefully loosen the skin on the chicken over the breast and legs. Spread the seasoning under the skin as evenly as you can.

  • Mix together the cayenne pepper and salt. Sprinkle some of the mixture in the cavity of the chicken and rub the rest of the skin. Prick both limes - peeled and unpeeled all over with a fork. Place the limes in the chicken cavity.

  • Place the bird, breast down, in a roasting tin (not on a rack). Roast the chicken for 30 minutes. Then turn the bird breast up and roast for a further hour, basting with the pan juices every 15 minutes.

  • After cooking, let the chicken rest for 5 minutes. Remove, discard the limes, and cut the chicken into bite-sized pieces.

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