Vietnamese Rotisserie Chicken (Ga Roti)

🧂 Ingredients

• 1.75 lbs chicken drumsticks

  (about 6 drumsticks)
• 1/4 teaspoon salt
• 1/2 teaspoon five-spice powder
• 4 teaspoons soy sauce
• 1/2 tablespoon honey
• 2 large garlic cloves, crushed then roughly chopped
• 3 shallots, crushed then roughly chopped
• cooking oil
• fresh juice of one coconut

  (about 1-1 1/4 cup)

Instructions

• 1 Add chicken drumsticks to a mixing bowl. In a small bowl, combine salt,
  five-spice powder, soy sauce and honey. Pour the marinade over the chicken, add
  crushed garlic and crushed shallot. Mix well and marinate for several hours in
  the refrigerator or 20-30 minutes at room temperature if short on time.
• 2 Place a deep pan over medium heat and heat a generous amount of oil. Shake off
  the aromatics from the drumsticks (reserve both the aromatics and the marinade),
  then briefly fry them in a single layer until all sides are golden. Work in
  batch if needed. Watch closely to avoid burning the chicken skin.
• 3 Alternatively, after shaking off the aromatics, broil the chiken on high in the
  oven until all sides are golden. Watch closely and turn frequently for even
  colors and avoid burning.
• 4 Remove frying oil and wipe the pan clean. Then pour the reserved marinade with
  the aromatics into the pan, and add the chicken. Add coconut juice so that the
  liquid come halfway up the meat.
• 5 Bring to a boil, then lower to medium heat to maintain a rolling simmer, skim
  off any foams. Flip the chicken once or twice. You may need to lower the heat
  slightly towards the end. Simmer for about 20 minutes until the sauce is
  thickened to lightly coat the chicken. Near the end, you can taste the meat and
  the sauce and add more salt, soy sauce or honey to taste.
• 6 Transfer the chicken to serving plates along with the sauce. Serve hot.

Nutrition Info