Vietnamese Pot Roast Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, mix together fish sauce, soy sauce, garlic, sugar, and spices to make the marinade.
• STEP 2.Place the chicken in a large pot and pour the marinade over it. Make sure the chicken is fully coated.
• STEP 3.Cover the pot and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
• STEP 4.Once marinated, remove the chicken from the pot and set aside. Reserve the marinade.
• STEP 5.Heat some oil in the same pot and brown the chicken on all sides.
• STEP 6.Pour the reserved marinade into the pot and bring it to a boil.
• STEP 7.Reduce the heat to low, cover the pot, and let the chicken simmer for about 1.5 to 2 hours, or until it is tender and cooked through.
• STEP 8.Remove the chicken from the pot and let it rest for a few minutes before slicing.
• STEP 9.Serve the Vietnamese Pot Roast Chicken with steamed rice and garnish with fresh herbs, such as cilantro or Thai basil.

Cooking Tips

• For extra flavor, you can add lemongrass or ginger to the marinade.
• Make sure to brown the chicken before simmering to enhance the flavor and texture.
• If the sauce is too thin, you can thicken it by simmering it uncovered for a few minutes.

Storage and Serving

• Leftover Vietnamese Pot Roast Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a microwave-safe dish and heat it in the microwave until warmed through.
• Serve the chicken with steamed rice and a side of vegetables for a complete meal.