Vietnamese ginger chicken (gà nuong)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp dried chilli flakesplus extra to serve (optional)
- 2½cm piece gingerfinely chopped
- 6 tbsp soy sauce
- 1kg whole chicken thighs and drumsticks
- 2 red onionsquartered
- 1 lemonzested, then sliced into rings
- 1 tbsp butter
- 2 tbsp runny honey
- ½ tbsp vegetable oil
- 1 long shallotsliced
- 3 cloves garlicsliced
TO SERVE
- steamed rice
- 320g greens(such as kale, broccoli and fine green beans)
- chilli oil
Nutrition:
- kcal502low
- fat26g
- saturates8.3g
- carbs18.5g
- sugars16.4g
- fibre2.1g
- protein47.5g
- salt3.7g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. In a small bowl, mix the chilli, if using, with the ginger and soy. Tip the chicken into a roasting pan large enough that there is a two-finger width space between each piece. Pour in the marinade and stir to coat. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken. Roast for 35 minutes, basting halfway through, until the chicken is tender
step 2
Remove from the oven, pour any juices into a small pan, then return the chicken and onions to the oven. Add the butter to the juices with the honey and lemon zest, and cook for a few minutes until it has reduced by a third.
step 3
Remove the chicken from the oven and evenly pour over the honey sauce, then cook for a further 5-10 minutes or until the juices run clear when the chicken is pierced at the thickest point. Remove from the oven and rest for 5 minutes before serving.
step 4
While the chicken rests, heat the oil in a medium pan over a medium heat and fry the shallots for 2-3 minutes until golden. Add the garlic, stirring to keep it from burning, then tip in the greens with a splash of water to help them cook. Season and stir-fry for 5 minutes.
step 5
Serve with extra chilli flakes or chilli oil, if you like, and the steamed rice and green vegetables on the side.
