Whole chicken marinated with lemongrass, soy sauce and fish sauce

Ingredients

• 1,5 kg Whole chicken (cleaned, ready to be deboned)
• 2 stalks Lemongrass (white part only, finely sliced)
• 4 cloves Garlic cloves (peeled)
• 1 tsp Black peppercorns (whole, to crush)
• 2 tbsp White sugar
• 3 tbsp Fish sauce (nuoc mam)
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce (for color and umami flavor)
• 1 small handful Fresh coriander (for garnish (optional))

Instructions

1. Prepare the lemongrass

   Remove the root and the tough lower part of each lemongrass stalk, then cut the upper two‑thirds into thin rounds about 1 cm thick.

   Time: PT5M

2. Make the spice paste

   In a mortar, crush the black peppercorns, add the garlic cloves, lemongrass rounds and sugar. Pound until a homogeneous paste forms.

   Time: PT5M

3. Mix the sauces

   In a large bowl, pour the fish sauce, light soy sauce and dark soy sauce. Add the spice paste and mix well.

   Time: PT2M

4. Debone the chicken

   On the board, cut along each side of the chicken's backbone, remove the backbone with a knife, then open the bird by gently pressing to flatten. Remove the giblets and excess fat.

   Time: PT10M

5. Marinate the chicken

   Brush the chicken on both sides with the prepared sauce, making sure to work the paste under the skin and between the pieces. Wrap the chicken in cling film and refrigerate to marinate for at least 1 hour (ideally overnight).

   Time: PT8M

6. Oven cooking

   Preheat the oven to 200‑250°C. Place the chicken on a baking sheet, skin side up. Roast for 30 to 40 minutes depending on size, brushing every 10 minutes with the remaining marinade. The chicken is done when the skin is golden and the juices run clear.

   Time: PT35M

   Temperature: 200-250°C

7. Rest and serve

   Remove the chicken from the oven, let it rest for 5 minutes under a sheet of aluminum foil, then cut into pieces. Garnish with fresh coriander before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Lemongrass: lemon zest + ginger
• Instead of Garlic cloves: garlic paste
• Instead of Black peppercorns: white pepper
• Instead of White sugar: cane sugar
• Instead of Fish sauce (nuoc mam): salty soy sauce
• Instead of Light soy sauce: tamari
• Instead of Dark soy sauce: dark soy sauce
• Instead of Fresh coriander: flat-leaf parsley

Equipment Needed

• Chef's knife
• Cutting board
• Mortar and pestle
• Large bowl
• Cling film
• Baking sheet or oven‑proof dish
• Kitchen brush (optional)
• Oven

Critical Steps — Do Not Skip

• Properly remove the chicken's backbone without tearing the skin.
• Crush the pepper, garlic and lemongrass into a paste to release aromas.
• Marinate the chicken for at least 1 hour, ideally overnight.
• Brush regularly during cooking to prevent the skin from drying out.

Chef Tips from the Video

• Use the white part of the lemongrass for a stronger aroma.
• Add a small teaspoon of freshly grated ginger to the spice paste for a fresh note.
• Serve with steamed jasmine rice and a spicy sauce made from fresh chilies.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap cooked chicken in aluminum foil then a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice paste and sauce the day before to save time.
• Marinate the chicken overnight for a more intense flavor.
• Reheat cooked chicken in the oven at 150°C for 10‑15 minutes.