Traditionally Vietnamese first marinated and then grilled chicken meat (chicken legs, wings, and feet). The marinade is made with chili sauce, oyster sauce, soy sauce, sugar, and honey.
STEP 1.In a big bowl, mix the hoisin, honey, oyster sauce, dark condiment, garlic, and vietnamese 5 spice.
STEP 1.Add the chicken items and blend till well coated. Infuse for a minimum of a pair of hours and up to nightlong. Heat the kitchen appliance to 180°c/356°f (fan-forced).
STEP 2.Line an outsized baking receptacle or preparation dish with foil. High with a baking rack. Place the chicken items onto the baking rack. Cook within the kitchen appliance for ten minutes.
STEP 3.While the chicken is cookery, steam the chinese broccoli in a very bamboo steamer. Or else, place the broccoli in a very microwave-safe bowl, add ¼ cup water.
STEP 4.Then cowl with cling film and microwave on high for two minutes. Leave lined till able to serve. Combine the basting sauce ingredients in a very tiny bowl.
STEP 5.Remove the chicken from the kitchen appliance and brush the highest of the items with the basting sauce. Place back to the kitchen appliance to cook for an additional five minutes or till well-done through. Serve with steamed chinese broccoli and rice.
Nutrition value
458
calories per serving
7 g Fat16 g Protein76 g Carbs17 g FiberOther
Current Totals
7 g Fat
16 g Protein
76 g Carbs
17 g Fiber
MacroNutrients
Carbs
76 g
Protein
16 g
Fiber
17 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
1112 mg
Iron
39 mg
Vitamin A
351 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
21 mg
Vitamin B6
0 mg
Vitamin B9
429 mcg
Vitamin B12
0 mcg
Vitamin C
114 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
212 mg
Manganese
6 mg
Phosphorus
694 mg
Selenium
25 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment