Ingredients for Steamed Chicken Without Water
Free-range chicken: 1 (approx. 1.2 – 1.5 kg, choose fresh chicken with yellow skin and firm meat)
Rock salt: 1 kg (used to create a salt layer around the chicken)
Ginger: 1 small root (approx. 20g, crushed)
Red shallots: 3-4 bulbs (peeled and crushed)
Kaffir lime leaves: 5-6 leaves (cleaned)
Lemongrass: 2-3 stalks (cleaned, crushed, and cut into sections)
Marinade: 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of MSG (optional)
Banana leaves or aluminum foil (to wrap the chicken)
Equipment: An air fryer or a thick cast-iron pot with a tight-fitting lid.
How to Steam Chicken Without Water
Step 1: Prepare the chicken
Rinse the chicken with diluted salt water to remove any fishy smell. Gently scrub the chicken skin with rock salt to thoroughly clean it, then rinse again with clean water. Pat the chicken dry with a paper towel.
Marinate the chicken: Rub the salt, pepper, and MSG (if using) all over the chicken, inside and out. Stuff the crushed ginger, shallots, kaffir lime leaves, and lemongrass into the chicken’s cavity to infuse flavor.
Step 2: Prepare the salt layer
Pour rock salt into a pan and heat over medium heat for about 5-7 minutes until the salt is dry and evenly heated. The heated salt will help cook the chicken more evenly and enhance its flavor. Let the salt cool down slightly but remain warm.
Step 3: Wrap the chicken
Place the chicken on a banana leaf or aluminum foil. Tightly wrap the chicken to retain its natural moisture during cooking, while also preventing direct contact between the salt and the meat. Ensure the wrapping is secure and has no openings for steam to escape.
Step 4: Steam the chicken without water
Pour a layer of heated salt (about 1/2 kg) into the bottom of a cast-iron pot or air fryer.
Place the wrapped chicken on top of the salt. Then, cover the chicken with the remaining salt, making sure it is completely enveloped. Close the lid tightly and place the pot on the stove. Cook over low heat for 60-90 minutes (depending on the size of the chicken). If using an air fryer, set the temperature to 160°C and cook for 50-60 minutes. Do not open the lid during cooking to maintain a stable temperature.
Step 5: Finalize and serve
Once cooked, remove the chicken from the salt and unwrap the banana leaf or foil.
Check doneness by piercing the thigh with a skewer. If the juices run clear and there is no blood, the chicken is cooked.
Cut the chicken into serving pieces and arrange them on a plate. Garnish with kaffir lime leaves or coriander.
Prepare a dipping sauce: Mix salt and pepper with lime or green chili pepper to enhance the flavor.
Tips for a Tastier Steamed Chicken Without Water
Choose free-range chicken: Free-range chicken has firmer and sweeter meat than industrial chicken, making it a better choice for this cooking method.
Temperature control: When using a cast-iron pot, maintain a low heat to prevent salt from burning or the chicken from cooking unevenly.
Reuse salt: The salt used for cooking can be heated again and reused for the next cooking session.
Variations: You can add herbs such as bay leaves or oregano into the chicken’s cavity to enhance the flavor.
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