Vietnamese Chicken and rice
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
To make marinade, combine the tamari, oil, fish sauce, honey, garlic, spring onion, chilli flakes and Chinese five spices in a large bowl and whisk well. Add the chicken to the marinade and turn until chicken is well coated.
Preheat oven to 200 degrees. Transfer chicken to a baking tray and spread out in an even layer, then roast, turning once, for. 20-25 minutes, or until chicken is golden and cooked through.
Meanwhile, to make fried shallots and chillies, melt 250ml coconut oil in a small pan over medium heat. Add the shallots and chilli and cook for 2-3 minutes until golden. Remove from pan and drain on paper towel.
Arrange chicken on a serving platter and sprinkle with the asian herbs and as many fried shallots and chillies are desired. Enjoy.