We reached out to the L.A.-based culinary phenom, Sandy Truong An Tran Ho, for a cozy (but still refreshing!) recipe for the early fall. She gave us her technique for a perfect, crispy yuzu-infused roast chicken accompanied by a super fresh, spicy, herby seared cabbage salad.
For the Cabbage Salad
Ingredients:
½ napa cabbage
4 tbs yuzu juice (I used Yuzuco)
4 tbs olive oil
1 tbs fish sauce
1 tsp sugar
1 serrano chili thinly sliced
¼ small red onion, thinly sliced
1 cup of loosely packed herbs (I used cilantro, thai basil, perilla and mint)
Method:
Season cabbage with salt and oil, set aside
Heat a large fry pan on medium high
Add 1 tbs oil and once it starts to smoke, add cabbage half, cut side down
Cook for 3-4 minutes pressing down so the cabbage has full contact with the pan. Continue to cook until the cabbage is dark, charred and starting to become tender. Remove and allow to cool
In a medium bowl, add remaining ingredients and mix to combine
Cut the cabbage down the center once cooled and remove the hard core
Slice the cabbage into 1 inch slices across the grain of the leaves
Add to dressing and toss
For the chicken
Ingredients:
2 lbs chicken (leave the chicken uncovered overnight in the refrigerator to dry out for extra crispy skin)
1-2 tbs Salt and pepper
Olive oil
Method:
Preheat oven to 350 F
Season the chicken with salt, olive oil and black pepper, don't forget to season the inside cavity!
Place the chicken breast side up on a wire rack line baking sheet
Roast the chicken for 30 minutes
Turn the oven temperature up to 420 and continue roasting the chicken for another 30 minutes
Remove chicken from the oven and allow to rest for 30 minutes before carving
Serve immediately with pan juices, olive oil and an extra drizzle of yuzu.
