Delicious and Simple Yellow Sugarcane Steamed Chicken Recipe

How to Make Steamed Sugarcane Chicken

• 1

  Prepare the chicken and additional ingredients

  After the chicken has been bled and plucked, it should be eviscerated, removing all the insides and rinsing it clean. You can rub a mixture of vinegar and salt on the chicken parts and then rinse with clean water to eliminate the chicken’s odor.

  Wash thoroughly and cut the sugarcane into 3 – 4 equal sections, use a pestle to crush it, then split each section of sugarcane in half.

  How to Clean Chicken Without Odor

  • You can briefly blanch the bled chicken in boiling water cooked with bitter leaf for about 3 – 5 minutes. Wait for the chicken to cool slightly before continuing to pluck.
  • To remove all the fine hairs from the chicken, you need to pluck firmly and decisively. Rinse the chicken with clean water regularly to help the skin tighten. Continue using tweezers or a small knife to remove any remaining hairs.
  • To eliminate the odor, cut off the oil gland at the chicken’s tail or even the tip of the tail.
  • Use vinegar mixed with salt and rub it evenly over the chicken or soak the chicken in that mixture for about 3 – 5 minutes. After that, rinse thoroughly with clean water several times. You can also use lemon juice mixed with a little salt as a substitute for the vinegar and salt mixture above.

  See details: How to clean chicken without odor

  

  
• 2

  Marinate the chicken

  Add 3 teaspoons of salt and 1 horn chili to a bowl, use a pestle to crush finely.

  Rub half of the salt and chili mixture evenly over the chicken both inside and outside, massage the chicken to let the spices penetrate better.

  

  
• 3

  Steam the chicken

  Place sugarcane at the bottom of the pot, then pour in 2 cups of water and put the chicken in the pot, then cover the lid.

  Place the pot on the stove to steam for 40 – 50 minutes depending on the size of the chicken. If the chicken weighs from 1kg to under 2kg, steam for about 40 minutes.

  Note to keep the heat high for the first 5 minutes, medium heat for the next 10 to 20 minutes, and low heat afterwards to ensure the chicken is cooked evenly both inside and out.

  Tip: You can check if the chicken is cooked by using chopsticks to poke into the chicken; if no red juices flow out, the chicken is done.

  

  

  

  
• 4

  Making Chili Salt for Dipping Chicken

  While waiting for the chicken to cook, add 1/2 teaspoon of sugar and 1/2 teaspoon of monosodium glutamate to the remaining chili salt in the bowl, then mix well.

  

  
• 5

  Completion

  After steaming for 40 minutes and opening the pot lid, you can immediately sense the aroma of sugarcane and chili blending together. The chicken is cooked evenly, tender and sweet from the inside out. Remove the chicken onto a plate and the dish preparation is now complete.

  

  
• 6

  Final Product

  The chicken skin is golden and crispy, combined with juicy chicken meat, delicious when steamed with sweet sugarcane. Everything is evenly infused with spices, making it very appealing. You can add a bit of lime juice to the bowl of chili salt and serve the chicken with Vietnamese coriander to enhance the flavor of the dish.