Vietnamese roast chicken
Vietnamese roast chicken Sarah Randell Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the
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Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Cutting board
- Stove
- Spoon
- Carving knife
- Chef's knife
- Serving platter
- Grater
- Measuring spoon
- Plate
Ingredients
- 1.9-2kg chicken
- 2 kaffir lime leaves
- 1 lime, zested, then quartered (reserve the zest)
- a few garlic cloves, lightly squashed
- 1 lemongrass stalk, chopped
- a few slices of ginger
- a handful of roughly chopped coriander leaves
- 1 tbsp Thai fish sauce
- 1 tbsp soft brown sugar
- 2 shredded kaffir lime leaves
- 2 deseeded finely chopped red chillies
- 1 x 250ml carton coconut cream
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