Chicken Stew in Coconut Water (Gà Rôti)

Vietnam's cultural history is associated with the culture of France, either good or bad. French culture had a huge influence for a very long time, especially in cooking. I am talking about a dish that is very popular in France cuisine, known as poule roti. Even with the influence of Western dishes on the cuisine of Vietnam, the Vietnamese cooks change the recipes to create recipes with ideas to strengthening process to suit the taste for Vietnamese people. For that, the French poule roti becomes a Vietnamese chicken stew with coconut water and other recipes with the same principle.  One of the reasons I always liked this recipe is because the ingredients are always available to anyone and coconut water and coconut oil are now being considered as adequate supplies of medicinal substances necessary for the body.  For easy processing, I will share this recipe that uses chicken thighs and fresh coconut water that is now being sold everywhere on the market in US. I believe this dish will be present at the potluck meeting as well as the regular family dinner.
Ingredients:
4 chicken thighs
Marinade ingredients:
4 tbs chopped shallots
4 garlic cloves, minced
2 tsp salt
1 tbs soy sauce
2 tsp five spice
1 tsp mushroom seasoning powder
Other ingredients:
2 cups coconut water
1 tbs blackstrap molasses
2 tbs honey
1 tbs fish sauce
3 tbs coconut oil

Garnish with green onions

Directions:
Wash chicken thighs and cut into big chunks (I cut chickens in half).

In a mixing bowl, combine the marinade ingredients and add chicken. Mix well. Marinate the chickens for a few hours or overnight.

In a large nonstick pan, add coconut oil. Seer the chicken skin side down (do not touch the chicken until the skin is brown). Turn the chicken and seer the other side.

Combine the coconut water with blackstrap molasses, fish sauce, and honey. Mix well. Pour onto the chicken and bring to boil. Cook partly covered for 30 minutes.

 Adjust the seasoning to your liking. Remove the lid completely for the sauce to thicken.

Add the green onions at the end (use the white part only about 4 green onions).

 

Serve with bread or hot cooked rice.