Comments on: Vietnamese Roasted Chicken (Ga Ro Ti)

By: Thi

Thi — Sat, 26 Nov 2011 14:26:50 +0000

Vietnamese cooking doesn’t ever have five spices or oyster sauce. These ingredients are Chinese cooking. So it is the right thing that you don’t add those. It is more authentic this way. Living in the East Coast I could hardly find our authentic Vietnamese cooking. The restaurant here tend to mix all kind of ingredient that not originally in the recipe… it is rather disappointing…

By: Jen

Jen — Sat, 22 Oct 2011 21:40:07 +0000

Just an update on how I finally made the chicken skin crispy. I did end up buying a non-stick frying pan that is oven friendly, but it wasn’t big enough to fit all my chicken (turns out that 5 regular drumsticks and 4 medium thighs is exactly 2.5 lbs). So I pan fried the chicken in two batches in this non-stick pan (making sure to drain as much marinade/garlic off first), then baked the chicken on a tinfoil-lined baking sheet. I poured off the oil and any brown bits (not burnt bits though) into a small bowl, and wiped down the pan to get rid of those black bits. After the chicken was cooked with perfectly crispy skin, I put it on an oven-proof plate and back in the turned-off oven to keep warm. Then I put some of that reserved oil back in the frying pan, started cooking the green onions, then added the leftover marinade, and the brown bits from the tinfoil (taking care to not put in too much oil from the tinfoil otherwise the rice gets greasy), 1/4 cup low-sodium chicken stock, and let it cook a little more before folding in the sticky rice. Didn’t require any additional salt or pepper.
P.S., found this recipe for making perfect sticky rice!
http://www.shesimmers.com/2010.....mment-form

By: Sue

Sue — Sun, 09 Oct 2011 00:29:24 +0000

I made this for lunch and it was delicious! I did make a couple changes, but that’s because my husband doesn’t like fish sauce. So I just used all soy sauce and added a tablespoon of ginger paste. I slow roasted the chicken thighs. I didn’t have sticky rice, so I used sushi rice instead. Everything was so simple to make and delicious. Thanks!

By: Beer can chicken, 7 more ways

Beer can chicken, 7 more ways — Tue, 12 Jul 2011 05:32:33 +0000

[...] recipe is sort of here… I quadrupled the marinade for a 4.9 pound chicken, added 10 minced Thai chili peppers, injected the [...]

By: Ga Ro Ti: Vietnamese Roasted Chicken | Uber Ube

Ga Ro Ti: Vietnamese Roasted Chicken | Uber Ube — Thu, 02 Jun 2011 12:16:11 +0000

[...] from this amazing [...]

By: Vietnamese Roasted Chicken (Ga Ro Ti) « Notes Of Orchid

Vietnamese Roasted Chicken (Ga Ro Ti) « Notes Of Orchid — Sun, 03 Apr 2011 05:04:16 +0000

[...] found this recipe (link here) while perusing some food blogs and of course, sent it off to my Mom for her to look at it. She [...]

By: renate

renate — Mon, 17 Jan 2011 22:10:10 +0000

Wow – this was so easy to make and so delicious! This is definitely going to be a regular family dinner!

By: Vietnamese Roasted Chicken, Scallion Rice and Tofu in Caramel Sauce | The Carnivore and the Vegetarian

Mon, 18 Oct 2010 16:29:49 +0000

[...] gluten-free soy sauce and so I was ready to go. This Vietnamese-style chicken recipe was taken from Sunday Dinner, as well as the scallion rice. Its very simple and just requires that you marinate your bone-in [...]

By: Mary

Mary — Thu, 24 Jun 2010 05:06:20 +0000

Wow! This was delicious! I followed your recipe exactly, except I had to put the chicken in a metal roasting pan, as my frying pan could not fit all of the chicken I made. I left the chicken in the marinade overnight, and the flavor was excellent.

Thank you so much for posting this! I served it with white rice (I was too lazy to make the dirty rice) I think next time I might serve it on a bed of rice noodles, and make some nuoc mam cham (spelling?) to pour over it. Yummy! : 0

By: Ben

Ben — Thu, 27 May 2010 05:02:39 +0000

Thanks for posting this!

There’s a Vietnamese sandwich joint here in Chicago that sells roast thighs with the leg attached on top of a bed of rice with picked carrots and radishes and a sweet dipping sauce.

I was jonesing for it and wanted to try to make some facsimile at home and stumbled on this recipe.

Made it along with Nuoc Cham (apologies if such a pairing is blasphemy). It was pretty close to what I was hoping for, and terrifically toothsome.

Thanks again.