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2010 Cooking Club Week 22: Vietnamese Roast Chicken with Lemongrass
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I made this last night and I made a total balls of it
. I have a blender that needs persuasion to work with tougher ingredients, so I think I added too much water in the first place. This meant the marinade was very wet, and the chicken skin ended up soggy and manky (although the chicken itself was deliciously moist!).
Secondly, I guesstimated with the lemon grass and shallots. I was only cooking a crown, so I meant to halve the recipe, but I think I just messed up proportions. I used chilli powder because I couldn't get fresh chillis, and somehow I ended up with a really Indian-flavoured dish, rather than Vietnamese!
My fiance really enjoyed it, but just because it didn't turn out as I'd expected, I was quite disappointed. It was entirely my own fault though, and I'll definitely try again.0 -
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