Asian-Inspired Lemongrass Chicken

Nuoc Mam

Asian-Inspired Lemongrass Chicken

With 5 Spice Candied Yams and Chinese Sausage Stuffing
Chef Philip Nguyen and Nước Mắm bring a unique Asian twist on a holiday classic. Indulge in 48-hour brined chicken roasted with Lemongrass Scallion Butter, paired with sweet 5 Spice candied yams, savoury Chinese sausage and Shiitake Mushroom stuffing, and confit garlic soy bok choy. Also included is a vibrant ponzu chicken jus, melding together flavours from East to West. Take away the stress of preparing your holiday feast and enjoy this Asian-inspired festive meal in the comfort and warmth of your own home!
Serves 2
•   Easy Prep
•   Ready in 30 Minutes



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  • Brined Half Chicken, vac packed
  • 1 pan 5 Spice Candied Yams
  • 1 pan Chinese Sausage Shiitake Mushroom Stuffing
  • 1 bunch Bok Choy
  • 100mL Confit Garlic
  • 50mL Soy Reduction
  • 250mL Ponzu Chicken Jus


Make sure you have a Roasting Tray, a Roasting Rack, a Baking Sheet, a Chef’s Knife, a Cutting Board, a Medium Sauce Pan, a Measuring Cup, and a Medium Sauté Pan. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt and Freshly Cracked Black Pepper. Now, let’s get cooking!


1. Preheat the oven to 375°F. Place the Half Chicken into the roasting pan lined with a roasting rack. Add 250mL of water to the bottom of the tray and allow the Half Chicken to temper at room temperature until the oven is preheated.

2. Place the Half Chicken in the oven and bake for about 40 minutes or until the internal temperature of the Chicken reaches 160°F.

3. While the Chicken is roasting in the oven, in a medium sauce pan, reheat the Ponzu Chicken Jus on medium low heat until warmed. Set it aside.

4. Once the Chicken is cooked halfway through, place the 5 Spice Candied Yams and the Chinese Sausage Shiitake Mushroom Stuffing on a separate baking tray and put it in the oven with the Chicken. Bake for the remaining 20 minutes.

5. Next, rinse and cut the Baby Bok Choy into halves. Preheat your sauté pan on medium high heat and add 1 tablespoon of the Confit Garlic Oil to the pan. Add the Baby Bok Choy and season to taste with Salt and Pepper. Add all of the Confit Garlic as well as the 50mL of Soy Reduction into the pan. Remove the Baby Bok Choy from the heat and allow it to rest while you check on the Chicken and Sides.

6. By now, the 5 Spice Candied Yams should be fork tender and evenly caramelized and the Chinese Sausage Shiitake Mushroom Stuffing should be golden brown. Remove these from the oven and set them aside.

7. Once the Half Chicken has reached an internal temperature of 160°F and the skin is crispy and evenly roasted, remove the Chicken from the oven and let it rest for several minutes before cutting into it.

Chef Tip: Resting the Chicken for 5-10 Minutes before cutting will allow the Chicken to retain its juices, resulting in moist and tender Chicken!

8. Now it’s time to serve! Cut the Half Chicken into quarters and serve it with the 5 Spice Candied Yams, Chinese Sausage Shiitake Mushroom Stuffing, Confit Garlic Soy Bok Choy, and Ponzu Chicken Jus. Enjoy!

Phil Nguyen

Executive Chef