* 4 lb Chicken Drumsticks & Legs * 4 Garlic Cloves minced * 1 tbsp Fresh Ginger minced * 1.5 tsp White Sugar * 1/2 tsp Chinese Five Spice Powder * 1/4 tsp Kosher Salt * 3/4 tsp Black Pepper * 3.5 tbsp Maggi Sauce * 1/2 tsp Fish Sauce * 2.5 tbsp Canola Oil * 2 tbsp Chives chopped
**Instructions**
1. In a large bowl combine the garlic, ginger, sugar, Chinese 5 Spice, salt, pepper, Maggi sauce, fish sauce and oil and mix well. 2. Add the chicken pieces and use your fingers to massage the marinade into the skin. 3. Cover and refrigerate for at least 2 hours or overnight. 4. Position a rack in the middle of the oven and preheat to 425 F. 5. Thirty minutes before roasting, remove the chicken from the fridge. Line a baking sheet with foil or silpat and put the chicken pieces, skin side down, on the sheet. 6. Place the chicken in the oven. After 15 minutes use tongs to turn the chicken over. 7. Continue to roast until browned and crispy, approximately 40-50 minutes. 8. Serve hot sprinkled with chopped chives alongside steamed rice.
xboumtje
Working as a trainee chef at a Vietnamese restaurant in Bangkok. Smell of this roasted chicken marinated in fragrant lemongrass, Chinese five-spice powder, fish sauce (Nước mắm) is so irresistible…❤
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/ga-roti-vietnamese-roasted-chicken-recipe/).
**Ingredients**
* 4 lb Chicken Drumsticks & Legs
* 4 Garlic Cloves minced
* 1 tbsp Fresh Ginger minced
* 1.5 tsp White Sugar
* 1/2 tsp Chinese Five Spice Powder
* 1/4 tsp Kosher Salt
* 3/4 tsp Black Pepper
* 3.5 tbsp Maggi Sauce
* 1/2 tsp Fish Sauce
* 2.5 tbsp Canola Oil
* 2 tbsp Chives chopped
**Instructions**
1. In a large bowl combine the garlic, ginger, sugar, Chinese 5 Spice, salt, pepper, Maggi sauce, fish sauce and oil and mix well.
2. Add the chicken pieces and use your fingers to massage the marinade into the skin.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Position a rack in the middle of the oven and preheat to 425 F.
5. Thirty minutes before roasting, remove the chicken from the fridge. Line a baking sheet with foil or silpat and put the chicken pieces, skin side down, on the sheet.
6. Place the chicken in the oven. After 15 minutes use tongs to turn the chicken over.
7. Continue to roast until browned and crispy, approximately 40-50 minutes.
8. Serve hot sprinkled with chopped chives alongside steamed rice.
Working as a trainee chef at a Vietnamese restaurant in Bangkok. Smell of this roasted chicken marinated in fragrant lemongrass, Chinese five-spice powder, fish sauce (Nước mắm) is so irresistible…❤