Whole chicken pot-roasted in sea salt

Whole chicken pot-roasted in sea salt

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

This recipe belongs to Mr Lam, a local shoemaker in Hoi An. He invited me back to his home and we cooked the dish together. I found it a fascinating cooking technique — roasting the chicken in a clay pot over charcoal. The sugar cane releases its natural sweet juices and actually steams the chicken at the same time. A very simple, country-style dish, but an awesome one.

Ingredients

Quantity Ingredient
1 teaspoon five-spice
1 tablespoon Annatto oil
1 tablespoon honey
1 tablespoon shaoxing rice wine
2 tablespoons fish sauce
2 tablespoons garlic, finely diced
1 whole chicken, cleaned and cut into quarters
315g rock salt
1kg fresh sugar cane, chopped into 2 cm x 10 cm pieces

Method

  1. In a large mixing bowl, combine the five-spice, annatto oil, honey, rice wine, fish sauce and garlic. Mix well, then add the chicken and turn to coat. Cover and marinate in the refrigerator for 2 hours, or overnight for a better result, turning the chicken occasionally.
  2. Put the rock salt in a large clay pot, then lay the sugar cane on top. Place the chicken on top of the sugar cane. Cover and cook over medium heat for 40 minutes, or until the rock salt ceases to pop.
  3. Transfer the chicken to a plate and serve with steamed jasmine rice or Vietnamese baguettes.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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