Main Dish
Gà Quay (Vietnamese Roasted Chicken)
Original name: Gà Quay (Roasted Chicken)
About this dish
Gà quay is Vietnam's answer to roast chicken—a fragrant, lacquered bird with burnished skin and juicy meat. The secret lies in a simple marinade of lemongrass, garlic, and five-spice, which fills the kitchen with an irresistible aroma.
This recipe captures the essence of street-side rotisserie chickens, adapted for the home oven.
Ingredients
UK and US measurements are both included for every recipe.
Whole chicken
protein1.6 kg
Imperial measurement: 3.5 lb
Lemongrass, finely chopped
herb2 stalks, trimmed and finely chopped
Garlic cloves, minced
other6 cloves, minced
Shallot, minced
other1 shallot, minced (about 2 tbsp)
Five-spice powder
spice1 tsp
Brown sugar
other1 tbsp
Fish sauce
dairy3 tbsp
Soy sauce
seasoning1 tbsp
Honey
other1 tbsp
Vegetable oil
fat1 tbsp
Salt
spice1 tsp
Black pepper, ground
spice1/2 tsp
Method
Prepare the Marinade
5 minutesIn a mixing bowl, combine lemongrass, garlic, shallot, five-spice, brown sugar, fish sauce, soy sauce, honey, oil, salt, and pepper. Stir well.
Marinate the Chicken
over 2 hours (stand time)Rinse the chicken and pat dry thoroughly. Rub the marinade all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 2 hours (or overnight individually wrapped in the bag if desired) to pierce flavor through.
Bring to Room Temperature
30 minutesRemove the chicken from the fridge and let it rest at room temperature for about 30 minutes before roasting.
Preheat and Truss
5 minutesPreheat oven to 180°C (350°F). Tie the chicken legs with kitchen twine and tuck the wing tips: this helps ensure even roast.
Begin Roasting
60 minutesPlace the chicken in a roasting pan. Roast for 60 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
Rest and Glaze
15 minutesAs soon as it comes out, if you have a basting liquid left, brush the chicken with that drippings or extra honey for shine. Rest for 10-15 minutes before carving.
Equipment
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Nutrition facts
Tips
- If time allows, marinate the chicken overnight – the lemongrass and five-spice will sink deep into the meat, and the skin will point to every crease.
- Reserve the dripping fan after roasting and spoon over carved slices, the concentrated juice holds the heart of the flavor.
- To get an extra-glossy lacquer, mix a extra teaspoon of honey with a tablespoon of hot water and brush it over the hot chicken just before serving.
Serving suggestions
- Serve with steamed jasmine rice and a pile of fresh herbs to refresh the palate between bites of lacquered skin.
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Recipe by
Linh Nguyen
Specialises in Vietnamese cuisineLinh makes pho that takes 12 hours. She says the secret is charring the ginger and onion until they weep.
Describe yourself in three words: Quiet, devoted, smells of star anise.