Cooked - Vietnamese Roast Chicken

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Roast Chicken

1.0

1 cup (110g) roughly chopped onions

5 whole cloves garlic, peeled

2 teaspoons fish sauce (preferably Red Boat)

2 tablespoons neutral-tasting vegetable oil

1 teaspoon freshly ground black pepper

1 spatchcocked chicken (2 to 3 pounds, 1 to 1.5kg)

¼ cup (60ml) apple cider vinegar

¼ cup (60ml) water

¼ cup (50g) chopped shallots

2 tablespoons (16g) chopped garlic

¼ cup (60ml) fish sauce (preferably Red Boat)

¼ cup (60ml) soy sauce

¼ teaspoon ground black pepper

2 bay leaves

2 tablespoons sugar (brown sugar or palm sugar)

4 ounces (8 tablespoons, 115g) unsalted butter, cubed, at room temperature

Put all the ingredients in a blender and purée until smooth to make the seasoning paste.
Rub the seasoning paste under the skin of the spatchcocked chicken and refrigerate for at least 8 hours, or up to two days.
Prepare the basting liquid by simmering vinegar, water, shallots, garlic, fish sauce, soy sauce, black pepper, bay leaves, and sugar in a saucepan. Add butter gradually and strain the mixture.
Bake the chicken by basting it with the prepared liquid, following specific temperature and time instructions.
Let the chicken rest before carving into pieces and serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇻🇳Vietnamese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 115 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...