Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Sapa pt. 1
TOTAL TIME: 12 hr 55 min
Prep: 25 min
Inactive Prep: 12 hr
Cook: 30 min
YIELD: 4 to 6 servings
LEVEL: Intermediate


  • 1 small black chicken, separate the legs from the breast
      • 4 red Asian shallots, finely diced
      • 1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle
      • 1 lemongrass stem, white part only, finely chopped
      • 4 lemon leaves, thinly sliced
      • 1 tablespoon toasted sesame seeds
      • 2 teaspoons chile powder
      • Sea salt and freshly ground black pepper
      • 3 tablespoons fish sauce
      • 3 tablespoons Sa Pa honey (or regular honey)
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      Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.

      Heat a barbecue grill or char grill pan to medium-high heat.

      Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.

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