Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Spicy Roast Chicken Recipe

Ingredients : Serves 4-6

1.5 kg

3 teaspoons

3 cloves

2 teaspoons

2 teaspoons

2 tablespoons

2 teaspoons

1 tablespoon

30 g

Chicken

Chopped chilies

Garlic, peeled

Dried green peppercorns, crushed

Soft brown sugar

Soy sauce

Ground turmeric

Lime juice

Butter, chopped

Method :
  • Preheat the oven to 180oC (350oF/Gas 4). Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone.

  • To prevent the wings burning, tuck them underneath. Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.

  • Meanwhile, combine the chilies, garlic, peppercorns and sugar in a small food processor or mortar and pestle and process briefly, or pound, until smooth.

  • Add the soy sauce, turmeric, and lime juice, and process in short bursts until combined.

  • Brush the spice mixture all over the chicken, dot with the butter pieces and bake for another 25-30 minutes, or until thoroughly cooked.

  • Serve warm or at room temperature, garnished with lime wedges and fresh herbs.

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