Grilled chicken with a fragrant and rich flavor, prepared in a very simple way, will be one of the grilled dishes that is perfect for treating the whole family on special occasions. Let’s join TasteVN in the kitchen to immediately make these 2 extremely simple whole grilled chicken recipes!
1. Whole grilled chicken stuffed with sticky rice
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Preparation
4 hours 20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Whole grilled chicken stuffed with sticky rice Serves 4 people
Chicken 1 whole Sticky rice 125 gr Lemon 1 fruit Pepper 1 teaspoon Oregano leaves 1 tablespoon (oregano) Raisins 1 tablespoon Walnuts 1 tablespoon Ginseng 1 root (optional) Garlic 6 cloves Salt 3 tablespoons Onion 1 bulb Unsalted butter 4 tablespoons Vinegar 1 tablespoon Pea shoots/broccoli sprouts 10 gr
How to choose good sticky rice
- Good sticky rice grains ensure that they are large and uniform in size. The outside is shiny, the grains are not broken, not dusty, and have a yellow color. They have a natural, distinctive aroma.
- The best type of sticky rice is Ngong sticky rice – rice with long, large grains that look like small goose eggs, milky white in color, with a natural, light fragrance. When cooked, it expands just right, is very sticky, soft, and fragrant. Especially, the sticky rice remains deliciously sticky even after cooling.
- If Ngong sticky rice is not available, you can use other types of good sticky rice such as Nương sticky rice, Nhung sticky rice, Hoa Vang sticky rice, or any other kinds of sticky rice. However, depending on the type of sticky rice, the final flavor will vary.
Tools required
How to make whole roasted chicken stuffed with sticky rice
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Prepare and marinate the chicken
To thoroughly eliminate any odor, after purchasing the chicken, cut off the head and neck, wash it clean, soak it in water mixed with 1 tablespoon of salt and 1 tablespoon of vinegar for about 10 minutes, then rinse with water several times and let it drain.
Cut the lemon in half and squeeze it over the chicken body and inside the chicken’s belly.
Next, use 2 tablespoons of salt and 1 teaspoon of pepper to sprinkle and massage evenly over the entire skin of the chicken. Finally, place the mint leaves into the chicken’s belly, then use plastic wrap to tightly cover the chicken, and marinate for about 1 hour and 30 minutes for the chicken to absorb the spices evenly.
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Mix the glutinous rice mixture
Wash the glutinous rice with water to remove dirt.
Then add about 300ml of clean water and soak the glutinous rice for at least 4 hours or overnight if you have time.
After the glutinous rice has soaked and expanded, strain it through a sieve and let it drain, then transfer it to a bowl.
Next, add 1 tablespoon of raisins, 1 tablespoon of walnuts, and 2 jujube fruits to the bowl, then mix well to combine all the ingredients.
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Stuff the mixture into the chicken’s belly
Place the ginseng into the chicken’s belly and then use a spoon to stuff the sticky rice mixture in.
Use scissors to cut a small hole near the chicken’s vent, then cross and thread one chicken leg through the hole, ensuring it is sealed tightly so the filling does not spill out. Additionally, you can also use string to sew the ends closed.
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Roast the chicken
Preheat the oven to 190 degrees Celsius for 15 minutes.
Take one onion and peel it. Use a roasting tray with skewers to skewer the onion and the chicken as illustrated below.
Next, melt 2 tablespoons of unsalted butter and use a brush to evenly coat the entire chicken skin.
Place the chicken in the oven and roast at 190 degrees Celsius for 1 hour.
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Chicken Sauce with Butter
After grilling the chicken until cooked, take it out and let it cool for about 5 minutes, then use scissors to cut along the chicken’s body and remove the backbone.
Place a pan on the stove and melt 2 tablespoons of unsalted butter, then place the chicken in the pan so that the side with the sticky rice filling is facing down.
Cover with a plate and place a large cup of water or a large cutting board on top, then proceed to simmer the chicken until the mixture boils and bubbles, then turn off the heat.
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Final Product
Arrange the grilled chicken stuffed with sticky rice on a plate, sprinkle some pea shoots or a bit of sprouts on top, then decorate it nicely to finish. The chicken skin has a light buttery aroma, the chicken meat retains its moisture combined with the chewy and fragrant texture of the sticky rice filling, which will surely make you fall in love.
2. Roasted whole chicken covered with garlic and sesame
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Preparation
2 hours
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Roasted whole chicken covered with garlic and sesame Serves 4 people
Chicken 1 whole Five-spice powder 1 teaspoon Garlic 40 gr Red onion 10 gr Spring onion 3 stalks Dried chili 20 gr Cooking oil 100 ml Bread crumbs 100 gr Honey 120 ml Salt a little White vinegar 120 ml Pepper a little Lemon juice a little White sesame 2 teaspoons
How to prepare Whole Roasted Chicken with Garlic and Sesame
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Prepare the chicken
To eliminate the odor of the chicken, after purchasing, pluck the small black feathers still attached to the chicken’s skin, rub a little salt or lemon on the chicken skin to clean it, then rinse with water until clean and let it drain.
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Marinate the chicken
Marinate the chicken with 1 teaspoon of five-spice powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper, then use your hands to rub the marinade evenly over the inside and outside of the chicken.
Next, place 20g of peeled garlic, 10g of thinly sliced red onion, and 3 stalks of green onion into the chicken’s cavity and let it marinate for about 2 hours.
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Roasting the ingredients
20g of dried chili cut into small pieces. The remaining 20g of garlic should be minced finely.
Heat a pan on the stove, add 100ml of cooking oil and heat it up, then add 20g of minced garlic and fry until golden.
When the garlic is evenly golden and floating on the surface, use a sieve to remove all the fried garlic and let it drain the oil.
Put another pan on the stove, add the fried garlic, dried chili, 100g of breadcrumbs, 2 teaspoons of white sesame seeds, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper and proceed to roast over medium heat until the entire mixture turns golden and fragrant, then turn off the stove.
Tip: While roasting the ingredients, you should stir well and pay attention to avoid burning the mixture.
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Completion
Preheat the oven to 175 degrees Celsius for 15 minutes.
Put 120ml of honey and 120ml of white vinegar into a bowl and stir well with a spoon, then use a brush to spread a thin, even layer over the chicken skin.
Tip: Brushing the chicken skin with vinegar and honey helps the skin to be crispy, rich in flavor, and have an attractive color after roasting.
Place the chicken in the oven and roast at 175 degrees Celsius for 1 hour.
Finally, take the chicken out of the oven, sprinkle the mixture of garlic, chili, and roasted sesame on top, then decorate it nicely to complete.
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Final Product
You should leave it whole; when eating, tear it apart for better taste. The roasted chicken with garlic and sesame, once completed, has an eye-catching golden color. The chicken skin is glossy, fragrant with garlic and roasted sesame. This dish is best served with fried sticky rice, bamboo rice, or hot rice, with a little lettuce and herbs, dipped in sauce, it will be very enticing!
Tips for successfully making the dish
- When grilling, be careful not to have the fire too high as it will burn the chicken.
- It is advisable to preheat the oven before grilling to ensure the temperature inside is stable, so the chicken cooks evenly and is more delicious.
- You should choose a medium-sized chicken around 1.2 – 1.5kg to make the dish tasty.
- You can use any herbs you like such as: cilantro, basil, Vietnamese balm, perilla,… and serve with cucumber or lettuce to reduce greasiness.
How to choose fresh and delicious chicken
- Choose chicken with pinkish-red meat, no unpleasant or strange smells, the skin should not have bruises or dark spots, avoid choosing dark-colored chickens as they are likely to have died before processing.
- Press the thigh or breast area with your hand to check if the chicken has been injected with water; if it feels mushy, slippery, or deformed, do not buy it.
- If the chicken skin is yellow and the internal fat is white, it is definitely dyed and should not be purchased.
- To choose a good chicken, select pieces with light yellow skin, thin, smooth, high elasticity, and only darker yellow in certain areas like the breast, wings, back, compact shape, firm, and narrow breast.
- For frozen chicken in supermarkets, check for reputable origin, and expiration dates on the packaging to ensure quality.
How to clean chicken without odor
- To prevent chicken from smelling, you need to remove all feathers, including fine hairs (down) to keep the chicken white, clean, and less smelly.
- Mix a solution of vinegar and salt in a 2:1 ratio, then rub it all over the chicken, scrubbing several times and then rinse thoroughly with clean water.
- Rub a few slices of lemon with a little salt on the chicken meat. Crush 1 piece of ginger and a little white wine, massage it onto the chicken and let it sit for 30 minutes before cooking.
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With the above sharing, TasteVN hopes to help you learn more about 2 ways to make whole grilled chicken to treat the family. Wish you success!
*Refer to images and recipes from the YouTube channel Taste Show
