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Monday, November 8, 2010

Vietnamese Chicken and Rice Vermicelli

Recipe - Vietnamese inspired baked Chicken
  • 6 Chicken Maryland, filleted/ 1 whole bulb of garlic, minced/ 1 1/2 knobs of ginger, minced/ 1 stalk Lemongrass, minced/ 1 tbsp potato starch/ 5 tbsp Fish Sauce/ 5 tbsp Sugar/ Juice of 1 lemon
  1. In a deep bowl place all ingredients together- rub each chicken piece well with the herbs and sauces. Marinate refrigerated for 3 hours (or best left overnight)
  2. Preheat over to 200 C and line two trays with baking paper. Place three chicken pieces on each tray.
  3. Bake at 200 C for 15 minutes (or less, keep an eye on it so that it does not burn)- then turn down to 180 C and baking for another 35 minutes. 
  4. Let to cool before serving

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