“Old School: Boil Chicken with Water. New Trick: Two Waterless Methods for a Tastier, Juicier Bird.”

Oil-less Fryer Steamed Chicken

Ingredients:

• 1 free-range chicken (approx. 2.6 – 3.3 lbs)
• 2 teaspoons of salt
• 1 teaspoon of MSG
• 1 teaspoon of ground pepper
• 2 tablespoons of cooking oil
• 3-4 kaffir lime leaves
• 1 small knob of ginger (sliced)
• 1 shallot (finely chopped)

Instructions:

1. Prepare the chicken: Wash the chicken with diluted salt water and pat dry. Marinate the chicken with salt, MSG, pepper, chopped shallot, and cooking oil. Stuff the cavity with kaffir lime leaves and ginger slices for added flavor.
2. Prepare the oil-less fryer: Line the bottom of the fryer with aluminum foil to catch the drippings. Place the chicken inside, ensuring it doesn’t touch the walls or other chickens if cooking multiple birds.
3. Steam/fry the chicken:
1. Set the temperature to 320°F and cook for 20 minutes.
2. Increase the temperature to 356°F and cook for an additional 15-20 minutes until the skin is golden brown.
3. Flip the chicken halfway through for even cooking.
4. Finish up: Remove the chicken from the fryer and let it cool down slightly. Cut into serving pieces. Prepare a dipping sauce of salt, chili, and lime or salt, pepper, and lime to enhance the flavor.

Pressure Cooker Steamed Chicken

• 1 free-range chicken (approx. 2.6 – 3.3 lbs)
• 1 teaspoon of salt
• 1 teaspoon of MSG
• 1 teaspoon of ground pepper
• 2 tablespoons of white wine
• 1 knob of ginger (bruised)
• 3-4 cloves of garlic (bruised)
• 2 lemongrass stalks (bruised)

1. Prepare the chicken: Wash and pat dry the chicken. Marinate it with salt, MSG, pepper, and white wine. Stuff the cavity with ginger, garlic, and lemongrass.
2. Prepare the pressure cooker: Place a small rack or dish at the bottom of the cooker to prevent the chicken from touching the base directly. Put the chicken on the rack.
3. Cook the chicken:
1. Seal the pressure cooker and cook at high pressure for 15-20 minutes, depending on the size of the chicken.
2. After cooking, allow the pressure to release naturally for about 10 minutes before opening the lid.
4. Finish up: Remove the chicken from the cooker, let it cool slightly, and then cut it into pieces. Serve with Vietnamese coriander and a dipping sauce of salt, pepper, and lime.

Tips for a Tastier Chicken

• Use white wine to eliminate any fishy odor and enhance the flavor of the meat.
• Ensure your pressure cooker is sealed tightly to trap the steam and cook the chicken thoroughly.
• Add a few kaffir lime leaves or other aromatic herbs to the cooker for extra flavor.
• Steaming chicken without water locks in nutrients, resulting in a healthier dish.
• The natural flavors of the chicken are preserved, creating a delicious and hearty meal.
• Both methods are faster than traditional boiling, saving you time in the kitchen.