Vietnamese roasted chicken rice

In a large mixing bowl, combine the ingredients for the marinade. Stir well to dissolve, then add the chicken. Mix well to coat with the marinade, then refrigerate for 30 minutes (or overnight). If you don’t have time to marinate, the chicken can be cooked straight away.Heat the oil in a large frying pan over high heat. Pan-fry the chicken and cook until the skin is crisp and golden on both sides.Combine the rinsed rice, garlic, chicken stock powder, a pinch of ground turmeric and a generous pinch of salt and pepper in a rice cooker bowl. Place the seared chicken on top of the rice, along with the remaining marinade ingredients, then pour over enough water to cover the rice. Cook according to the rice cooker instructions.Once cooked, stand covered for 5 minutes on the keep warm setting, then uncover and serve the chicken with the rice. Sprinkle with spring onion and serve the lime cheeks on the side.NoteChicken Marylands vary in size. This recipes uses one large; with smaller Marylands, you may need two to feed two people. Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at