Vietnamese Style Grilled Five Spice Chicken - Rasoi
It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rasoionline.com.
Cooking tools:
- Mortar and pestle
- Food processor
- Grill
- Baster
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Zip-top bag
- Tongs
- Paper towel
- Plate
Ingredients
- 6 cloves of garlic, sliced
- 1 large shallot, coarsely chopped
- 1 tablespoon, peeled and minced fresh ginger
- 4 teaspoons sugar
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/2 teaspoon five-spice powder
- Freshly ground black pepper
- 1 chicken (about 3 lbs) cut into eight servings
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