Vietnamese Roasted Chicken (Gà Rô-ti)

Vietnamese Chicken Rô ti is similar to French Poule, which is roasted chicken. This meal can be made in a regular oven, or it can be fried in hot oil because in Vietnam not many households have an oven. The spices used for this meal are endless. The most common are soy sauce, honey, shallots, garlic, five spice, and green onions. The whole chicken is normally used in this meal’s recipe, but the quickest and easiest way to handle this recipe is to use parts of the cut up chicken. Remove some of the skin if it is too fattening. This is totally a personal choice. What I like to introduce today for this Rô ti is roasting chicken in a rice cooker.  This method saves clean up time. Most of all, the chicken turns out moist and wonderful.

Ingredients:
2 lbs chicken thighs and drumsticks
1 cup white onions, sliced
Marinade:
2 tbs soy sauce
2 tbs sweet chili sauce (Thai brand sold in Costco)
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1 tsp honey
2 tsp five spice
3 garlic cloves, minced
2 tbs peanut oil

Directions:

Remove some of the fat and skin from the chicken. Wash and dry the chicken and place in a bowl.

 

Combine the marinade and pour over the chicken. Let it marinate in the refrigerator for a few hours or preferably overnight.

 

Place all chicken in a rice cooker.

 Close the lid and start with the cooking function.

After the cooking function is finished, let chicken sit in the rice cooker for 20 minutes before serving. This can be served with French bread or simply sweet sticky rice*.

*Directions for making sweet sticky rice:
Use 1 cup of sweet rice. Wash and drain.
Place washed sweet rice in a rice cooker and add 1 cup coconut water. Start the cooking button. This is how to make sweet rice without soaking the rice and steaming.