Tuesday, September 24, 2013

Very Good Chicken...

 Very Good Vietnamese Chicken
1 shallot, finely sliced
6 large garlic cloves, sliced
1-inch piece of fresh ginger root, peeled and chopped
2 Tablespoons honey
1 teaspoon black pepper
1 Tablespoon dark soy sauce
3 Tablespoons fish sauce
2 teaspoons sesame oil
1 Tablespoon rice wine
2 teaspoons orange zest
1 Tablespoon oil
8 chicken thighs

Chop the shallot, garlic and ginger in the bowl of a food processor until fine.  Add the remaining ingredients (except the chicken) and process to combine.  Cover the chicken with the marinade and leave in the mixture in the refrigerator overnight.  Place the chicken with generous amounts of marinade into a roasting pan.  Roast the chicken at 325 degrees for 40 minutes.  Increase the temperature to 425 degrees and cook for an additional 20 minutes, until the chicken is cooked through and the skin is 
crispy and deeply colored.
 Nancy's cousins Ron and Ann came in from California for a visit and the happy trio joined us for a casual dinner this evening.  Ron, a notoriously pick eater, declare the chicken "very good." Ann assured me this is the highest of culinary compliments coming from her husband.  Ron is particularly interested in geology and shared his extensive family tree with us; he has been researching for years and it is an impressive document to say the least.  It was an absolute treat to meet both of them and share an evening at home with Nancy and her guests.

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