Vietnamese Roast Chicken With Lemon Grass


1 spring chicken (450g)

To blend:
20g shallot
20g garlic
20g ginger
40g lemon grass
5g five-spice powder
10g chilli
20g fish gravy
10g sugar
7g salt


Debone the spring chicken and flatten it. Marinate the chicken with the blended ingredients for about three hours. When ready, put it in the oven and roast at 220ºC for 10 minutes. Best served with hot rice.

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