Name: Chargrilled Spatchcock with Garlic, Lemon Grass and Five (Gà Nướng Thiên hương)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 5 cm (2 in) piece of ginger, minced; 6 garlic cloves, crushed; 6 spring onions (scallions), white part bashed, green part finely sliced; juice of 1 lemon; 3 tablespoons soy sauce; ½ lemon grass stem, finely sliced; 4 spatchcocks (poussins); 1 lemon, quartered; 125 ml (4 fl oz/½ cup) vegetable oil; 2 teaspoons five-spice; 2 tablespoons honey; 125 ml (4 fl oz/½ cup) fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

4 spatchcocks (poussins)
½ lemon grass stem, finely sliced
6 spring onions (scallions), white part

Method

Place the spatchcocks on a cutting board, breast side up. Using a large knife, cut through the breastbone and open the spatchcock out flat. Wash the spatchcock under cold water and pat dry with paper towel.

Combine the remaining ingredients, except the green part of the spring onion and lemon quarters, in a large bowl and stir until the sugar dissolves. Add the spatchcock to the bowl an