Grilled Vietnamese Chicken over Scallion Rice
Author: 
Recipe type: Main
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 Chicken Breast, Bone-In
  • 2 Bunch of Scallions, Sliced
  • 1 Small Piece of Ginger, Minced
  • 4 Cloves of Garlic, Minced
  • 2 Stalks of Lemongrass, Sliced
  • 1 Small Bunch of Cilantro, Roughly Chopped
  • 1½ C of Soy Sauce (I use Braggs)
  • ¼ C Olive Oil
  • 2 T Sesame Oil
  • 3 T Chinese Black Vinegar
  • 2 C Jasmine Rice
  • 4 C Low Sodium Chicken Broth (Preferably Home-made)
Instructions
  1. Night Before:
  2. In a ziplock bag, combine soy sauce, vinegar, olive oil, sesame oil, garlic, ginger, lemongrass, small handful of scallions, and cilantro. Put in chicken breasts and mix around well. Set in a glass container (in case it leaks) and put in fridge for 24 hours.
  3. Day of Preparation:
  4. Remove chicken, put on tray, and discard marinade. Take off any large pieces of cilantro, lemongrass, and scallion. Leave out for 30-40 minutes to bring to room temperature.
  5. While chicken is coming to temperature, heat grill on high. Before putting chicken on, turn down to medium and brush grill with a papertowel soaked in olive oil so chicken won't stick. Start with skin side down and grill, turning frequently until done, about 30-35 minutes.
  6. While chicken is grilling, put rice to a pot on stove and add broth and a pinch of salt, stir. When broth comes to boil add scallions, stir, cover, and turn down to simmer until broth is absorbed, about 30-35 minutes (check absorption starting at 20 minutes). Once broth is absorbed, quickly open cover and put on a dishcloth, cover again, and turn off heat and leave on stove for 10 minutes.
  7. When chicken is done, let rest for 10-15 minutes. Slice into medallions slices and put over scallion rice. Serve with additional soy sauce for those that want it.
  8. *Note - Don't add salt or pepper to this recipe, marinating breaks down proteins to keep chicken moist AND adds a lot of salt.
Recipe by Eatentions at https://www.eatentions.com/grilled-vietnamese-chicken-over-scallion-rice/