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1 Small onion
1/2 Lemon
Marinade :
2 Shallots, finely chopped
6 cloves Garlic, finely chopped
60 g Lemon grass, finely chopped
1/2 Lemon, squeezed and juiced
2 tablespoons Vietnamese fish sauce
3 tablespoons Light soy sauce
1 teaspoon Pepper
4 tablespoons Clear honey
125 ml Vegetable oil
Ingredients : Serves 4
1.5 kg Chicken1 Small onion
1/2 Lemon
Marinade :
2 Shallots, finely chopped
6 cloves Garlic, finely chopped
60 g Lemon grass, finely chopped
1/2 Lemon, squeezed and juiced
2 tablespoons Vietnamese fish sauce
3 tablespoons Light soy sauce
1 teaspoon Pepper
4 tablespoons Clear honey
125 ml Vegetable oil
Preparation:
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Mix all the marinade ingredients together thoroughly, then rub the marinade all over the chicken. Put the onion and lemon half inside the chicken, along with any remaining marinade. Cover and leave to marinade overnight in the refrigerator.
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Place the chicken, breast side up, on a rack in a roasting tin and roast in a preheated oven, 160oC (325oF), Gas Mark 3, for 40 minutes, then turn the chick over and roast for a further 40 minutes.
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Finally, increase the heat to 220oC (425oF), Gas Mark 7, turn the chicken so that it is breast side up again and roast for 20 minutes, until it is cooked through. Remove the chicken from the oven and allow it to stand for 10 minutes before carving.
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Serve with the sauce for dipping.
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Date Added: 2009-03-16 Views : 47