Dishes made from chicken are always a top choice for many families during gatherings. Today, let’s join the kitchen to prepare 2 more recipes of steamed dishes with ginger lemongrass chicken and soy sauce steamed chicken to treat the family!
1. Ginger Lemongrass Chicken
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Ginger Lemongrass Chicken Serves 4
Native chicken 1/2 bird (about 750g) Ginger 20 g Lemongrass 2 stalks Kaffir lime leaves 8 leaves (or chúc leaves) Shallots 15 g Cilantro 2 tablespoons (chopped) Green chili 7 fruits Kumquat 2 fruits MSG 2 teaspoons White sticky rice cooked with coconut milk 200 g (served with) Soy sauce 2 tablespoons Salt grains 2 tablespoons
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How to prepare Steamed Chicken with Ginger and Lemongrass
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Prepare the chicken
Wash the chicken and use 1 tablespoon of coarse salt to rub on the skin to eliminate the odor, then rinse with clean water and cut into bite-sized pieces with a knife.
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Prepare other ingredients
Wash the lemongrass, slice it thinly at an angle, and julienne the ginger. Peel the shallots and slice them thinly.
Wash the chives, and cut them into thin strips. Wash the green chili peppers, and crush them.
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Marinate the chicken
In a mortar, add 1/2 tablespoon of coarse salt and use a pestle to crush the salt. Then add 5 green chili peppers, 1 tablespoon of finely chopped cilantro, 10g of julienned ginger, 1.5 teaspoons of monosodium glutamate, and pound everything together before adding 2 tablespoons of soy sauce. Mix well to combine the ingredients.
Then add the marinating sauce to the prepared chicken, mix thoroughly, and marinate for about 20 minutes to allow the chicken to absorb the flavors.
Note
- Pounding the salt and other ingredients will help the chicken absorb the flavors more easily.
- If you have time, you can marinate the chicken longer in the fridge for a more flavorful dish!
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Making lime leaf salt
Add 1/2 tablespoon of coarse salt, 1/2 part of finely chopped chives, 2 green bird’s eye chilies, 1 tablespoon of finely chopped coriander, and 1/2 teaspoon of monosodium glutamate into a mortar.
Use a pestle to grind the ingredients evenly and then transfer to a bowl, adding the juice of 2 calamondins to complete the lime leaf salt.
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Steaming chicken
Add the marinated chicken along with the following ingredients: sliced shallots, sliced lemongrass, the remaining galangal, and the remaining shredded chives.
Use chopsticks to mix the ingredients with the chicken. Then place the chicken into a steamer for 25 minutes until the chicken is cooked through.
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Final Product
Steamed chicken with galangal and lemongrass features chicken that is deeply infused with spices, tender and delicious, combined with the fragrant aroma of lemongrass, galangal, and chives, served with a bowl of chili salt and lime for an exceptional experience.
You can enjoy this dish with a bowl of white sticky rice or hot white rice to enhance the appealing flavors!
2. Steamed Chicken with Soy Sauce
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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Steamed Chicken with Soy Sauce For 4 people
Local chicken 1 bird Soy sauce 150 ml Ginger 10 gr Garlic 10 gr Red onion 10 gr Rock sugar 60 gr White wine 50 ml Cooking oil 1/2 tablespoon Seasoning powder 5 gr Coloring sauce 30 ml Salt A little
Ingredients Image
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How to prepare Steamed Chicken with Soy Sauce
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Prepare the ingredients
Buy local chicken and rub salt on the chicken’s skin to eliminate the odor, then rinse with clean water.
Sliced ginger, crushed. Peel and wash the shallots. Peel and crush the garlic.
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Sauté the spices
Heat a pan on the stove, add 1/2 tablespoon of cooking oil, then add 10g of crushed ginger to the hot oil to sauté for aroma, followed by 10g of shallots and 10g of crushed garlic to sauté, and finally add 60g of rock sugar and cook until the sugar melts and turns a beautiful golden brown.
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Fry the chicken
Then add the chicken to the pot of melted sugar, turn the heat to low and fry until the chicken skin turns a beautiful golden color, then add 50ml of white wine, 100ml of filtered water, 150ml of soy sauce, 5g of seasoning powder, and 30ml of caramel sauce, then cover the pot.
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Steaming chicken
Steam the chicken on low heat until the chicken is cooked and the sauce thickens for about 30 – 45 minutes, then turn off the heat. While steaming, use a ladle to pour the steaming liquid evenly over the chicken to ensure it cooks evenly and absorbs the seasoning better!
Once the chicken is cooked, remove it and use a knife to cut it into bite-sized pieces, arrange it on a plate to finish.
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Finished product
Soy sauce steamed chicken is rich in flavor, appealing, with glossy golden-brown chicken meat, tender and flavorful. You can serve it with hot white rice and some fresh vegetables to enhance the taste of the dish!
How to choose fresh, delicious chicken
When buying live chicken
- Hold 2 chickens of the same size, the heavier one will have firmer meat.
- The chicken’s beak is sharp, shiny, and there is no slime around the beak.
- The chicken’s legs are straight, slender, even, not scratched, not chipped or broken nails, and there are no red spots or unusual spots on the legs.
- Lift the chicken’s feathers to see thin, soft skin; when you gently squeeze the chicken’s body, it feels firm, not flabby, with some large yellow streaks under the breast and wings. Under the wings, if you can see meat and blood vessels, it indicates that the chicken is firm and not fatty.
- The chicken’s crop is not tense, indicating a healthy chicken.
When buying pre-prepared chicken
- The skin of local chicken is pale yellow with dark yellow spots in some areas like the breast, wings, back, while egg-laying chickens are uniformly white or yellow (possibly due to being dyed with toxic chemicals). To identify if the chicken is dyed, observe; if the skin is yellow but the internal fat is white, then it is chemically dyed chicken.
- The skin of local chicken is thin, smooth, and highly elastic. Choose chicken that looks fresh, with no foul smell or antibiotic odor, and without bruises or blood clots on the skin. To buy good chicken, avoid dark, dull chickens as they are likely dead before processing.
- Additionally, to avoid buying water-injected chicken, pay attention and press on the suspected water-injected areas (mainly thighs and breasts) to check; if it feels flabby, slippery, or deformed, do not buy. These injected chemicals are not good for health.
How to clean chicken properly, without odor
For live chicken
- Once the chicken has been slaughtered, immerse it in cold water to soak evenly throughout the body. Then take it out and rub rice vinegar all over the chicken, leaving it for 10 minutes to allow the pores to open.
- Next, boil water (boiling vigorously) to a temperature of 100 degrees Celsius, dip the whole chicken into the boiling water, turning it over and dipping the legs and head. Then take out the chicken to pluck the feathers.
- You should thoroughly clean the feathers, remove the oil gland from the tail, and use a mixture of salt and vinegar to wash the chicken thoroughly.
- After cleaning the feathers well, you can soak the chicken in water for about 20 minutes.
For pre-prepared chicken
- Mix vinegar and salt in the ratio: 2 salt 1 vinegar, then rub all over the chicken, massage several times and then rinse thoroughly with clean water.
- Rub lemon and salt on the chicken’s skin or use a little ginger and white wine to rub on the chicken to effectively eliminate odors.
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Above are 2 ways to make steamed chicken with galanga and lemongrass and steamed chicken with soy sauce extremely delicious, flavorful yet simple and easy to make. Let’s make this dish right away, wishing you success!
*Refer to images and recipes from 2 YouTube channels: Delicious Dishes Every Day and Cooky TV
