How to make delicious, fragrant salt-steamed foil-wrapped chicken to treat the whole family

How to prepare Salted Steamed Chicken Wrapped in Foil

• 1

  Prepare the chicken

  Buy a whole chicken, rub it with salt to remove the odor, then rinse it with water and let it drain.

  How to clean chicken properly, without odor

  • Another method you can apply to eliminate the odor of chicken is to use a few slices of lemon and some salt to rub on the chicken, then rinse it thoroughly with cold water to get rid of the smell when cooking.
  • Additionally, before cooking, you can crush some ginger and a little white wine, then massage it onto the chicken and let it rest for about 30 minutes to remove the chicken smell.

  See details: Effective ways to remove chicken odor with available kitchen ingredients

  

  
• 2

  Preparation of other ingredients

  Lemongrass is cleaned, the top part is cut off and set aside, take 1/2 of the lemongrass stalks, crush them and then chop them finely to make the marinade for the outside of the chicken, the remaining part is just crushed to put inside the chicken.

  Chili is cleaned and chopped finely. Kaffir lime leaves are cleaned and shredded. Ginger is peeled, cleaned, crushed, and then chopped finely.

  Shallots are half crushed and minced to marinate the chicken, while the remaining part is sliced for dipping salt.

  You gradually add the ingredients including 1 chili, 3 kaffir lime leaves, 3 minced shallots, half of the minced lemongrass, and all the prepared ginger into a blender, blend it finely and then pour this mixture into a bowl.

  Add to the bowl 1 teaspoon of seasoning, 1/2 teaspoon of turmeric powder, 1 teaspoon of pepper, 1 teaspoon of fish sauce, and 1 teaspoon of cooking oil, then mix well.

  Then you divide this mixture into 2: one part is used to rub on the skin of the chicken, and the remaining part is marinated inside the chicken’s belly.

  

  

  

  
• 3

  Mixing spices and marinating chicken

  To help the ingredients soak evenly into the chicken, before marinating, use a sharp toothpick to prick the chicken skin.

  Rub 1/2 of the marinade mixture all over the outside and inside of the chicken, then massage it thoroughly.

  Take the remaining lemongrass and put it in a bowl, then pour the rest of the marinade mixture in and mix it together.

  Next, stuff this mixture inside the chicken, then tuck the legs and neck into the chicken’s belly.

  After that, marinate the chicken for 20 minutes before steaming it to let the chicken absorb the flavors.

  

  

  

  
• 4

  Steaming the chicken

  Take a few pieces of foil and line the bottom of the steamer.

  Pour 1kg of salt on top of the foil, then place the lemongrass on top to prevent the chicken from touching the salt, which would make it salty.

  Evenly spread a few lime leaves on top, then steam it in a water bath for 20 minutes over high heat, then lower the heat and steam for another 40 minutes before turning off the heat.

  

  

  

  
• 5

  Prepare dipping salt

  Add 2 sliced red onions, 3 shredded lime leaves, and 1 chopped chili into a bowl.

  Season with 2 teaspoons of seasoning powder, then squeeze the juice of 1/2 lime into it, remove the lime seeds, and stir this mixture well, and your dipping salt is ready.

  

  
• 6

  Final product

  The steamed chicken wrapped in foil, when completed, spreads an enticing aroma throughout the small kitchen.

  The sweetness of the chicken meat blended with the saltiness of the salt, the fragrance from lemongrass, ginger, and red onion, and the well-seasoned spices make it irresistible to anyone.