How to cook Ga ro ti recipe
Ga ro ti recipe Ro ti recipe Vietnamese Roasted Chicken (Ga Ro Ti)
Ingredients
• 2 1/2 pounds chicken thighs
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon ground black pepper
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons canola or vegetable oil, plus additional for frying
• 4-5 cloves garlic, minced
1. Trim excess skin and visible fat from chicken thighs using kitchen
shears; set aside.
2. In a medium bowl, whisk together sugar, pepper, soy sauce, fish
sauce and oil until well combined. Stir in garlic. Add the chicken
thighs and evenly distribute the marinade between the thighs. For
extra flavor, stuff a little garlic and marinade under the skin. Cover
and marinate for 12 to 24 hours in the fridge.
3. Adjust oven rack to middle position; heat oven to 350°F. Heat 1/2
tablespoon oil in a large nonstick, oven-proof skillet over medium
high heat. Add the chicken to the skillet skin side down, reduce heat
to medium and fry until the skin is deep golden brown, about 6 - 8
minutes. Flip chicken and brown other side for 2-3 minutes; set chicken
aside. Don't overcrowd chicken during browning; work in batches if
necessary.
4. Drain rendered fat from pan and remove any burnt garlic; leaving
a thin film of oil in the skillet. Return chicken to skillet, skin
side up and place into oven. Roast chicken for 30-40 minutes depending
on the size of the thighs. To check for doneness, poke the chicken
with a knife; the juices should run clear (bone-in thighs 170°F internal
temp, boneless thighs 165°F internal temp). Remove chicken from skillet
and serve with dirty sticky rice.
Makes 4 servings with sticky rice
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