Even if you’re not a kitchen whiz, you can still whip up this incredibly easy and delicious dish!
Ingredients
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Free-range chicken: 1 (approx. 1.2-1.5 kg; choose a free-range chicken for firmer, more flavorful meat)
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Salt: 1 kg
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Lemongrass: 5-6 stalks
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Kaffir lime leaves: 10-15
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Ginger: 1 small knob
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Shallots: 3
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Turmeric root: 1 (for color)
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Rice wine: 1 small cup (for odor removal)
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Seasonings: Chicken broth mix, pepper, sugar, fish sauce
Tips for Choosing the Best Chicken for Salt-Marinating
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Opt for free-range chickens with thinner skin and firmer meat that has less fat.
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Avoid industrial chickens as they tend to fall apart during steaming, losing their natural sweetness.
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If possible, choose a young hen for a balance of tenderness and sweetness in the meat.
Chicken Preparation for Optimal Flavor
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Clean the chicken: Use salt to scrub the chicken’s skin to remove any odors and clean the skin. Then, rinse with clean water and pat dry.
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Odor removal with rice wine: Apply rice wine all over the chicken and let it rest for 5 minutes before rinsing again.
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Creating a golden skin: Pound the turmeric root, mix it with a little water, and strain the mixture. Apply this turmeric water evenly on the chicken’s skin for a beautiful golden color when steamed.
Marinating the Chicken
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Pound the ginger, lemongrass, and shallots, then mix with chicken broth mix, pepper, sugar, and fish sauce.
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Stuff this mixture into the chicken’s cavity, along with a few kaffir lime leaves for extra fragrance.
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Use skewers to seal the chicken’s cavity, retaining the marinade during steaming.
The Right Way to Salt-Marinate Chicken
Equipment:
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Use a cast-iron pot or a pot with a thick base and a tight-fitting lid (if you don’t have a cast-iron pot, a rice cooker will do).
Steps:
Lining the pot bottom:
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Spread a layer of salt about 1 cm thick at the bottom of the pot.
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Add a layer of pounded lemongrass, sliced ginger, and kaffir lime leaves. This layer helps insulate the chicken and infuses it with fragrance.
Placing the chicken in the pot:
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Place the chicken on top of the lemongrass layer, ensuring it doesn’t touch the salt directly to prevent oversalting.
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Cover the pot tightly.
Salt-marinating:
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Turn on low heat or use the “Cook” mode if using a rice cooker. Marinate for 45-60 minutes, depending on the size of the chicken.
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Do not open the lid during the process to prevent heat and aroma loss.
What Does a Perfectly Salt-Marinated Chicken Look Like?
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Skin: Golden, intact, and not dry.
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Meat: Tender and juicy, infused with the fragrance of lemongrass, ginger, and kaffir lime leaves, and not overly salty.
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Texture: Firm and moist, not falling apart.
Tips for an Even Better Salt-Marinated Chicken
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Avoid adding water to the pot during marinating. The chicken will cook through the heat from the salt and lemongrass.
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For a unique fragrance, add a few slices of cinnamon and star anise to the lining at the bottom of the pot.
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Garnish with fried shallots and chili slices when serving for an extra kick.
What to Serve with Salt-Marinated Chicken?
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The best dips for this chicken are chili-lime-fish sauce or green chili sauce.
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It also goes well with plain sticky rice or hot bread.
With this simple salt-marinated chicken recipe, you can impress your family and friends with restaurant-quality food. The golden skin, tender and juicy meat, and aromatic flavors will have everyone asking for more. Good luck and happy cooking!
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