Steamed Chicken with Salt
This method of steaming chicken with salt helps retain moisture, resulting in tender and sweet meat with a subtle natural salty flavor.
Ingredients:
1 whole chicken (approximately 2.5-3.5 lbs, cleaned)
2.2 lbs of salt
A few lemon or lemongrass leaves (optional, for added aroma)
A pinch of peppercorns (optional)
Instructions:
Prepare the chicken: Rinse the chicken and pat it dry. Marinate the chicken with a little salt and pepper, and let it sit for about 15 minutes.
Prepare the steamer: Line the bottom of a thick-bottomed pot with a tight-fitting lid with a layer of salt about 0.8-1.2 inches thick. If desired, sprinkle some lemon or lemongrass leaves on top of the salt for extra flavor.
Steam the chicken: Place the chicken on the bed of salt (you can use a rack or banana leaves to prevent the chicken from sticking to the salt). Cover the pot, turn the heat to low, and steam for about 40-50 minutes, depending on the size of the chicken.
Final touches: Check if the chicken is cooked by piercing it with a pair of chopsticks; if no red juice runs out, it’s done. Remove the chicken from the pot, let it cool slightly, and then cut it into serving pieces. Serve with a dip made from salted chili and lime or salted chili and green pepper.
Tip: The salt used for steaming can be reused for the next steaming session or for making roasted salt to dip fruits.
2. Steamed Chicken with Garlic
Steaming chicken with garlic imparts a rich, pungent aroma. The meat absorbs a subtle creamy and sweet flavor from the garlic.
Ingredients:
1 whole chicken (approximately 2.5-3.5 lbs, cleaned)
2-3 bulbs of garlic, peeled and crushed
1 teaspoon salt
1 teaspoon seasoning powder
A small amount of shallots and ginger, crushed
1 teaspoon pepper
Instructions:
Prepare the chicken: Rinse the chicken and pat it dry. Marinate the chicken with salt, seasoning powder, pepper, and a little crushed garlic for 20 minutes.
Prepare the steamer: Line the bottom of the pot with crushed garlic and ginger. Place the chicken on top and scatter additional garlic and shallots around it.
Steam the chicken: Cover the pot, turn the heat to low, and steam for about 40-50 minutes. The garlic and ginger will release moisture, creating a natural steaming environment without the need for added water.
Final touches: Once the chicken is cooked, remove it from the pot and cut it into pieces. The steamed garlic can be used to make a dipping sauce by mashing it and mixing it with salted chili and lime juice.
3. Steamed Chicken with Lemongrass, Lemon Leaves, and Mugwort
This method uses aromatic leaves to impart a unique flavor to the chicken, resulting in tender and flavorful meat.
Ingredients:
1 whole chicken (approximately 2.5-3.5 lbs, cleaned)
5-6 stalks of lemongrass, crushed and cut into sections
10-15 lemon leaves, rinsed
1 bunch of mugwort, rinsed and drained
1 knob of ginger, sliced
1 teaspoon salt
1 teaspoon pepper
A few chili peppers (optional)
Instructions:
Prepare the chicken: Rinse the chicken and pat it dry. Marinate the chicken with salt, pepper, a little sliced ginger, and some crushed lemongrass for 20 minutes.
Prepare the steamer: Line the bottom of the pot with lemongrass, lemon leaves, mugwort, and ginger. Place the chicken on top of the leaves and scatter additional lemon leaves and mugwort on top of the chicken.
Steam the chicken: Cover the pot, turn the heat to low, and steam for about 45-60 minutes. The leaves will release essential oils and moisture, cooking the chicken and infusing it with a wonderful aroma.
Final touches: Once the chicken is cooked, remove it from the pot and cut it into pieces. Serve with a dip made from salted chili and lime or green chili and salt to enhance the flavor.
Tip: You can add basil or Vietnamese balm leaves for an even more unique flavor.
General Notes
Choose free-range or yard-raised chickens for firmer and sweeter meat.
Use a pot with a tight-fitting lid to retain moisture and ensure even cooking without drying out the meat.
Although these methods do not require water, the natural moisture from the ingredients is enough to keep the chicken moist during steaming.
