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Chicken with Orange and Honey Recipe
(Ga Nuong Cam)
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Ingredients :
Serves 4 |
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1
6
cloves
1
inch
2
tablespoons
1
teaspoon
1
tablespoon
2
1/2 tablespoons
2
teaspoons
1
tablespoon
1
teaspoon
1
1
tablespoon
8
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Shallot,
finely slices
Garlic, finely sliced
Fresh root ginger, finely chopped
Clear honey
Pepper
Dark soy sauce
Vietnamese fish sauce
Sesame oil
Chinese rice wine
Grated orange rind
Large orange, squeezed and juiced
Groundnut oil
Chicken thighs
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Method :
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Put the shallot, garlic and ginger into a
mortar and pound to a paste. Add all the remaining ingredients except
for the chicken thighs and blend together thoroughly. This can be done
in a small blender.
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Place the chicken in a bowl and cover with
the marinade, making sure each piece is well coated. Cover and leave the
in the refrigerator overnight.
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Transfer the chicken pieces with all the
marinade to a roasting tin and roast, skin side up, in a preheated oven,
160oC (325oF) , Gas Mark 3, for 30 minutes.
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Increase the heat to 220oC (425oF),
Gas Mark 7 and cook for a further 20 minutes, until the skin is crispy
and the chicken is cooked through.
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