Ga nuong ngu vi huong, grilled chicken with five spice powder is sometimes called Ga ro ti. ‘Ro ti’ refers to ‘rotisserie’, grilling or roasting. Chinese five spice powder is not used commonly in Vietnamese cuisine. This mixture can consist of clove, cinnamon, star anise, fennel, ginger, coriander and Sichuan pepper. It just depends on which brand is used, but you can also determine the ingredients by mixing the condiment yourself.

You can think of various suitable marinades. Instead of the five spice powder I often only use star anise. Replace the two star anise for ½ teaspoon  five spice powder to prepare the ‘usual’ way.

Ga ro ti (foto: Pho Vietnam © Kim Le Cao)

Ingredients

  • 1.5 kilo chicken thighs (about 4 pieces)
  • 3 garlic cloves
  • 2 star anise
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp honey
  • 2 tbsp hoisin sauce
  • 1 tbsp sugar
  • 1 tsp vinegar

Serve with white rice and pickled carrots Dua ca rot. Use basic fish sauce dipping  Nuoc cham to taste.

Bereiding

  1. Clean the chicken thighs with salt, rinse with water and pat dry them.
  2. Pound the star anise and the garlic in a mortar until they´re very fine, almost like paste.
  3. In a large bowl, where all chickens thighs fit in, add soy sauce, fish sauce, honey, hoisin sauce, sugar, vinegar and the crushed anise and garlic. Toss well.
  4. Place the chicken thighs in the marinade and make sure the thighs are all covered. Cover the bowl with foil and put in the refrigerator for at least 4 hours, over night is best.
  5. Remove the chicken thighs from the refrigerator to reach room temperature. Preheat the oven to 180 °C.
  6. Place the chicken thighs with the round part down in a baking dish. Grill the chicken for about 15 minutes in the oven untill brown.
  7. Turn the chicken when the bottom has a nice brown color or otherwise leave a few minutes more before you turn the chicken. Turn the oven to 150 °C and leave the chicken about 40-50 minutes. The low temperature ensures that the chicken will become tender and a bit of sauce will arise.
  8. Make sure the chicken is cooked by piercing with a knife tip into the thickest part of the chicken. If the fluid is not bloody, the chicken is cooked.
  9. The skin and the bones are full of flavor with the marinade. Pour some of the remaining sauce over the white meat to give this part more flavor.