Authentic home cooking from Vietnam, with US measurements. 
Mustard-Marinated Roti Chicken
When my husband cooks, this is what happens! He loves to cook, and he's incredibly quick in the kitchen. Sometimes, I even learn simple and delicious Western dishes from him. Today, he cooked and I only managed to snap a few photos and jot down the recipe here.
Mustard-Marinated Roti Chicken
When my husband cooks, this is what happens! He loves to cook, and he's incredibly quick in the kitchen. Sometimes, I even learn simple and delicious Western dishes from him. Today, he cooked and I only managed to snap a few photos and jot down the recipe here.
Open in Cookpad AppSteps
- 1
Place the chicken in a pot with 4 cups water (about 1 liter), 1 tablespoon garlic salt, and 1 tablespoon soy sauce. Bring to a boil and simmer for about 15 minutes. Remove the chicken and let it drain.
- 2
Once the chicken is dry, make a few shallow cuts in the skin to help the marinade soak in. Finely chop the onion and dice the bell pepper. For the marinade, mix 1 tablespoon honey with 2 teaspoons mustard and rub it all over the chicken skin. Then add 2 teaspoons garlic salt, 2 tablespoons soy sauce, and 1 tablespoon gourmet sauce. Let the chicken marinate for 10 minutes.
- 3
Heat oil in a skillet and sauté the onion until fragrant. Add the chicken and pan-fry over medium heat until the skin is golden (since the chicken is already boiled, this step is just to crisp and color the skin). Add the sautéed onion and bell pepper to the chicken, stir a few times until the skin is slightly charred, then turn off the heat. In the same skillet, quickly stir-fry the green beans, then arrange them on a plate with the chicken.
- 4
Arrange the lettuce, green beans, and chicken on a plate. Serve with bread for a delicious meal.
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