Since I bought the lemongrass from the little old lady in front of Thanh Tam Bakery - Garden Grove (Little Saigon), I didn't want to use it on just any old recipe.
I've been cooking a bit extra to help out my brother with his new baby. When my parents were in town, I'd bring food over when I took them to visit. It's so sweet to see them both fussing over their first grandchild. On this particular day, my oldest uncle's wife had a get together so there was plenty of food. My brother said he'd come over to pick it up and run errands at the same time. I was in the shower when he came, but I told him I had a chicken in the oven if he wanted to run errands and come back in half an hour. He didn't want to miss out on fresh roast chicken. And garlic fried rice too! They ate my chicken and rice right away, while saving my aunt's food for later. Yes!
In re-doing a lot of the photos for my old recipes, I had been meaning to re-do the one for my Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass), but it seems to do alright even with the old pictures. I combined that recipe with my Ga Ro Ti (Vietnamese Roasted Chicken) and incorporated a bit of the methodology for my Baked Chicken with Salt, Pepper, and Lemon. Though I usually dry brine the chicken for an hour, this time I skipped that step to see how much difference it made. While the chicken was still good, I'd have to say it would have been even better had I dry brined it like I usually do. Dry brine or not, depends on how much time you have.
Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Adapted from my recipes for Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass), Ga Ro Ti (Vietnamese Roasted Chicken), and Baked Chicken with Salt, Pepper, and Lemon.
For one 3-lb chicken, you'll need:
1 3 lb. chicken :)
2 tsp salt
2 stalks lemongrass, white parts only, finely minced, and 2 more stalks for stuffing in the bird's cavity if you wish
2 large shallots or 1 small onion, finely minced
6 cloves garlic, finely minced
1 red jalapeno or bird's eye chili pepper
1 tblsp Nuoc Mam (Vietnamese Fish Sauce)
1 tblsp honey
1 tsp sugar
1 tsp ground black pepper
Rub 2 tsp salt all over the inside and outside of the chicken. Set aside and let it dry brine for one hour if you have the time. I usually do 1 tsp of salt per pound of chicken, but adjusted the salt down because I'm adding fish sauce to the marinade.
In a food processor, finely mince 2 stalks lemongrass, 2 large shallots or 1 small onion, 6 cloves garlic, and 1 red jalapeno or bird's eye chili pepper. Then add 1 tblsp fish sauce, 1 tblsp honey, 1 tsp sugar, and 1 tsp ground black pepper. Mix thoroughly.
Rub the mixture all over the outside and inside of the chicken. If you have extra lemongrass, bruise them and stuff them into the bird's cavity.
Bake breast side down for half an hour at 425 degrees. Flip breast side up, and bake for another hour at 350 degrees. Oops. Forgot to show you the crispy golden back side. Anyway, after flipping the bird (Hehe!), spoon the extra marinade over the top before popping it back into the oven.
Oops. A little too golden. I was in the shower, OK? It still tasted good!
Serve with Com Chien Toi Trung (Vietnamese Garlic Fried Rice with Eggs) if you wish, although ordinary jasmine rice is fine too.
My similar baked chicken recipes:
Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Fessenjan (Persian Walnut Pomegranate Cornish Game Hen)
Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass)
Ga Ro Ti (Vietnamese Roasted Chicken)
Peruvian Roast Chicken
1 year ago today, Hong Kong cafe fare at Sunday Bistro - Alhambra.
2 years ago today, Meyer Lemon Granita.
3 years ago today, Nem Nuong and Nem Nuong Cuon (Vietnamese Grilled Pork Patties and Grilled Pork Patties Rice Paper Rolls).