The novice cook PROUDLY presents:
At least now and then there is something decent coming out of my kitchen. This dish has always been my favourite. Ga` means chicken in vietnamese and the word ro^ti is supposedly derived from the French word rosti. When I was at home my mum normally roasted it in a mini oven while my grandma opted for the on-the-hob cooking method. I myself prefer cooking this particular dish in a pot as I love to pour the gravy over steamed white rice. The dish is also accompanied by some fresh tomatoes to give a refreshing taste to contrast the rather heavily seasoned chicken.
The marinade mixture used in this dish (for one person)include
1tbsp sugar, 1tbsp fish sauce, 1tbsp soy sauce, 1 tsp five spice powder, 1tsp garlic, 2-3 chopped shallots (or 1 chopped onion)
-Marinate the chicken for at least 2 hours
-Then, lift the chicken out of the marinade and fry in high heat for 7 minutes, just when the chicken starts turning brown.
-Turn the heat down to low, add the marinade, fry for 1-2 mins
-Pour just enough water to cover the chiken, stir and put the lid back on
-cook on low heat for another 45-50 minutes
Note: I also put a star anise in to make it more fragrant and being a mushroom junky means that I also include shitake mushrooms in the pot. The star anise really works wonder but I'm not too sure about shitake mushrooms in this dish. mmm