Tuesday, January 31, 2012

Into the Vietnamese Kitchen

Now that my kitchen is fully operational again, I had the opportunity to dive into my newest cookbook, Into the Vietnamese Kitchen by Andrea Nguyen. I decided to start with an easy recipe, Garlicky Oven-Roasted Chicken or Ga Roti.

I made the marinade on Saturday by combining soy sauce, sugar, black pepper, soy sauce and canola oil. I let the chicken marinade in the fridge overnight rotating it occasionally to make sure that it was evenly coated. Sunday evening I baked the chicken at 400 degrees for about 40 minutes starting with the skin-side down and flipping it after the first 15 minutes.
The Marinated Chicken Before Baking

The finished chicken was delicious and was perfect for lunch the next day. For dinner, I paired it with rice and sauteed broccoli. I loved how quick and easy this recipe was and it is a great addition to my arsenal of go-to meals during the work week.

The Finished Product

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