Chicken is a very familiar ingredient in Vietnamese family meals because its preparation is not too complicated but is extremely diverse. Let’s join TasteVN in the kitchen to explore 2 recipes for steamed chicken with mugwort and pepper right away!
1. Steamed Chicken with Mugwort
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Steamed Chicken with Mugwort For 4 people
Chicken 1 whole (1 kg) Mugwort leaves 300 gr Shallots 2 bulbs Ginger 1 piece Chili 1 piece White wine 4 tablespoons Vinegar a little Common spices a little (salt/ pepper/ sugar/ seasoning)
How to choose fresh and delicious mugwort
- It is advisable to choose young mugwort for cooking dishes because old mugwort will have a strong bitter taste.
- Choose those with fresh green leaves, not wilted or damaged.
- Do not choose old, hard, broken, or torn mugwort stems.
How to prepare Steamed Chicken with Mugwort
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Prepare the chicken
The chicken you bought has been cleaned of feathers, you keep the chicken whole and rinse it with cold water, rub a bit of salt and vinegar on the chicken to eliminate odors, then rinse once more with water until clean, and let it drain.
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Marinate the chicken
Put 1 teaspoon of seasoning, 1/3 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, and 1/4 teaspoon of pepper into a bowl and mix well.
After cleaning and draining the chicken, rub the seasoning evenly on the outside and inside of the chicken to let the meat absorb the flavors. Marinate the chicken for about 10 minutes.
Tip: You can use a toothpick to poke holes in the chicken skin to help the chicken absorb the seasoning better.
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Prepare mugwort and stuff the filling
For the mugwort, pick the leaves and the tender parts at the tip, discarding any wilted or damaged leaves. Wash the mugwort thoroughly in multiple waters and then drain it in a basket.
Stuff the mugwort leaves tightly inside the chicken that has been evenly seasoned, and place the chicken neatly on a plate. Arrange the remaining mugwort leaves around the outside of the chicken. Peel the shallots, wash them thoroughly, then slice them and place them on top of the chicken, letting it rest for 15 minutes to absorb the flavors.
Finally, after 15 minutes, drizzle white wine over the surface of the chicken.
Tip: Stuffing mugwort into the chicken’s belly will help the chicken absorb the aroma of mugwort and bring a delicious flavor to the dish.
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Steaming the chicken
Put a pot of water on the stove over high heat, add a few slices of ginger into the pot, then place the steamer in. Wait for the water to boil vigorously, then put the chicken plate into the pot, cover tightly and steam for about 30 – 40 minutes.
After steaming, open the lid, use chopsticks to pierce the chicken to check if it is cooked; if the chicken is evenly cooked, you can turn off the heat, take the chicken out, cut it into bite-sized pieces and enjoy it with your family.
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Final product
Steamed chicken with mugwort emits a fragrant aroma throughout your kitchen. The chicken plate is perfectly steamed, still hot, with tender, sweet, juicy meat infused with spices. Especially, the combination of salt, chili, and lime is the perfect complement to enhance the flavor of the steamed chicken with mugwort.
This is a simple and easy-to-make dish that saves time yet is incredibly appealing, contributing to a more connected family meal.
2. Steamed Chicken with Green Pepper
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Steamed Chicken with Green Pepper Serves 5
Chicken 1 whole (1.5 kg) Green Pepper 50 gr Shallots 5 bulbs Fresh Chili 6 pieces Lemongrass 1 stalk Coconut 1 fruit Common seasonings a little (salt/ seasoning powder/ monosodium glutamate/ pepper)
Ingredient Image
How to Cook Steamed Chicken with Green Pepper
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Prepare the Chicken
After buying the chicken, leave it whole and rinse it briefly with water, then use salt or vinegar to rub all over the chicken to eliminate any odor, then rinse it clean with water and let it dry.
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Marinate the chicken
Half of the green pepper, remove the seeds, and use a pestle to lightly crush the peppercorns. Add to the bowl 1/3 tablespoon of seasoning, 1/4 teaspoon of monosodium glutamate, 1/4 teaspoon of salt, and finely chop fresh chili and shallots into the bowl, mixing well for the spices to blend together.
Rub the spice mixture all over the chicken’s surface and inside the cavity, massaging it evenly so that the spices penetrate the meat. Marinate the chicken for about 15 – 30 minutes.
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Steam the chicken
Place 2 stalks of lemongrass and a few sprigs of green pepper at the bottom of the pot, place the chicken on top, pour all the marinade into the pot, then add the remaining green pepper and fresh chili on top of the chicken.
Put the pot on the stove over high heat, when the pot is hot, add coconut water until it covers 1/3 of the chicken. Cover the pot and cook for about 10 minutes until the coconut water boils vigorously, then reduce the heat to medium and steam the chicken for another 30 minutes.
After 30 minutes, open the lid, use chopsticks to poke through the chicken to check for doneness. When the chicken is tender and no longer releases red juice, turn off the heat and transfer the chicken to a plate.
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Final Product
The chicken is tender, sweet from the coconut water, fragrant with green pepper and incredibly juicy. The meat is marinated to absorb the spices in each fiber, and the flavor of the green pepper makes the dish even more appealing.
Steamed chicken with green pepper becomes even more delicious and enticing when served with spicy and salty chili lime salt. This dish is suitable for family meals gathered together on weekends.
How to choose fresh and delicious chicken
- Good chicken will have a characteristic golden skin color. The outer layer of skin is thin, smooth to the touch, not too bumpy, and has good elasticity.
- The meat inside the chicken has a natural pinkish-red color, not too pale or too dark. Especially, the chicken meat should not have bruises or blood clots. Parts of the meat that are slightly pale or turning dark gray are from chickens that died before being processed.
- If purchasing pre-processed and packaged chicken, you should closely observe the expiration date and packaging date, checking if the bag’s openings are intact.
How to prepare chicken to reduce odor
- After cleaning the feathers, you need to remove the oil gland at the chicken’s tail as it is a source of odor.
- Then, use salt to rub around the chicken and cut a lemon in half to rub evenly around the chicken’s body.
- Rinse the chicken with cold water and let it drain.
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Above is the article guiding you on 2 ways to make steamed chicken with mugwort and green pepper that are fragrant, extremely attractive, very simple, and easy to implement, which anyone can do. Wishing you success with these 2 recipes!
*Images and recipes are referenced from the YouTube channel Bếp Của Vợ.
