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Wok eggs, fried rice and hot Dry Noodles.
Andrea Nguyen cuts to the bone for more flavorful chicken legs
Slashed Chicken
This recipe, from Vietnamese food authority and cookbook author Andrea Nguyen, is everything we love in a weeknight meal: quick, easy and packing a huge flavor payout. Thanks to the deep slashes in the chicken legs, the simple, savory-sweet marinade flavors the meat throughout, not just on the surface. The slashes also speed the cooking process. Serve with jasmine rice and a simple cucumber or cabbage salad.
4
Servings
Tip
Don't cook the chicken directly on the baking sheet, as the juices it releases will scorch. A layer of salt on the baking sheet, under the chicken set on a wire rack, will absorb drippings to prevent burning, and simplifies cleanup. Don't forget to shake off excess marinade before cooking. A little left clinging to the chicken will caramelize beautifully, but too much will create steam and prevent browning.
45 minutes
10 minutes active
Ingredients
-
4
medium garlic cloves, smashed and peeled
-
½
medium yellow onion, roughly chopped
Directions
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