cook02MEAT

VAN TRAN & ANH VU / RECIPESPhoto: YUKI SUGIURA

SERVES
4

INGREDIENTS

1 tsp. crushed garlic
1 Tbsp. fresh lemon juice
1 Tbsp. fish sauce
1 tsp. freshly ground black pepper
1 Tbsp. honey
1 (3 to 4 lb.) whole roasting chicken
1 cup water
Slices of pineapple
Sliced cucumber

ROAST CHICKEN WITH HONEY, FISH SAUCE

Combine the garlic, lemon juice, fish sauce, pepper and honey in a small bowl.

Rub the marinade under the skin, coating the chicken completely. Reserve the remaining marinade for basting the chicken later during cooking.

Set the chicken on a plate, cover with plastic wrap, and place it in the fridge for at least an hour.

Preheat the oven to 350 degrees. When ready to cook, unwrap the chicken. Pour the water into a roasting pan and then place a roasting rack in the tray and sit the chicken on top. The water will produce steam to keep the chicken moist during cooking.

Roast the chicken in the oven for 1 hour and 20 minutes, or until the internal temperature reaches 180 degrees on an instant-read thermometer. Every 15 minutes or so, brush the chicken with the remaining marinade to keep it moist. To check if the chicken is cooked, insert a sharp knife or metal skewer into the thickest part of one of the thighs; if the juices run clear, the chicken is ready. If there are any pink juices, return the chicken to the oven for 10 to 15 minutes longer.

TO SERVE
With rice, a simple salad, or, best of all, just like a traditional Sunday roast with all the trimmings.

EXTRACT FROM ‘THE VIETNAMESE MARKET COOKBOOK’ (SQUARE PEG, £20), BY VAN TRAN AND ANH VU,

AVAILABLE TO PURCHASE HERE