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Preparation
1 hour 10 minutes
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Difficulty
Easy
Chicken is a familiar and nutritious dish for Vietnamese families. Let’s get into the kitchen today and transform this delicious steamed chicken dish to make your family meal more diverse!
Ingredients for Steamed Chicken with Fish Sauce For 3 people
Whole chicken 1.2 kg Minced ginger 10 g Whole garlic cloves 10 g Minced garlic 20 g Shallots 6 bulbs Minced shallots 30 g Chili pepper 1 piece Lemon 1 piece Green pepper 25 g White pepper 5 g
Execution tools
How to choose good chicken
When buying live chicken:
- Hold 2 chickens of the same size, if you feel one chicken is heavier, that chicken has firmer meat.
- The chicken’s beak is sharp, shiny in color, and there is no slimy discharge from the beak.
- The chicken’s legs are straight, slender, even, not scratched, not chipped, broken nails, and there are no red spots or unusual spots on the legs.
- Lift the chicken’s feathers to see the skin is thin, soft, and when you press lightly on the chicken’s body, it feels firm, not flabby, with some large yellow streaks under the breast and wings. Under the chicken’s wings and armpits, you can see the meat and blood vessels, indicating that the chicken is firm and not fatty.
- The chicken’s crop is not tight, indicating that the chicken is healthy.
When buying processed chicken:
- The skin of the native chicken is light yellow with darker yellow in some areas like the breast, wings, and back, while the super-egg chicken is either entirely white or yellow (which may be due to toxic dye). To identify whether the chicken has been dyed, observe: if the chicken’s skin is yellow but the inner fat is white, then it is chemically dyed chicken.
- The skin of the native chicken is thin, smooth, and has high elasticity. Choose chicken meat that looks fresh, with no foul smell or antibiotic odor, and no bruises or blood clots on the skin. To buy good chicken, avoid choosing dark-skinned chickens as they are those that died before processing.
- Additionally, to avoid buying water-injected chicken, pay attention and use your hand to press on the areas suspected of being injected (mainly thighs, breasts) to check; if you feel it is flabby, slippery, or deformed, do not buy it. These injected chemicals are not good for health.
Information about fish sauce
- Fish sauce nhi is a type of core fish sauce (also known as pulling fish sauce). This type of fish sauce consists of the first drops extracted one by one from the sealed hole at the bottom of the anchovy fermentation barrel that has reached the ripening time (the fish sauce can be collected as a finished product).
- These drops of fish sauce are special because they are the essence in the fish sauce that settles at the bottom of the container and drips out as the first drops, having excellent quality, high protein content, and the best flavor.
See more: 6 tips for choosing delicious, quality, safe traditional pure fish sauce
How to prepare Steamed Chicken with Fish Sauce
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Prepare the ingredients
Shallots, garlic peeled.
Clean green pepper, drain.
Chili peppers sliced thin for decoration.
Cilantro, green onions cleaned and chopped.
Lettuce cleaned, cut into bite-sized pieces, arranged on a plate.
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Make the marinade
Put 60g fish sauce, 40g chili sauce, 10g seasoning powder, 10g monosodium glutamate, 40g sugar into a bowl, stir well to dissolve the ingredients.
Add about 10g minced ginger, 20g minced garlic, 30g minced shallots, 5g white pepper. Mix well.
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Marinate the chicken
Pour the prepared fish sauce marinade over the chicken.
Use your hands to rub the marinade evenly over the chicken so that it absorbs all the spices.
Marinate the chicken for about 20 – 30 minutes for the flavors to penetrate.
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Prepare the steaming water
Place a pot on the stove, turn on high heat to warm it up, add 35g of cooking oil, and put in shallots, garlic, and green pepper.
Sauté the ingredients until fragrant. Then add 600ml of water to the pot.
Add the chicken and marinated spices to the pot. Cover the pot and bring to a boil over high heat.
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Steam the chicken
When the chicken cooking water is boiling, you open the lid, after 5 – 7 minutes, you open the lid again and turn the chicken so that it absorbs the spices.
Cover the pot again, steam for about another 15 – 20 minutes until the chicken is cooked and the cooking water thickens.
Take the chicken out and place it on a plate with lettuce and coriander.
Pour the thickened sauce from the pot evenly over the chicken to enhance the flavor and make the skin more glossy.
Prepare a small bowl of salt, pepper, and lemon for dipping the chicken!
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Final product
Not taking too much time to prepare, you have a delicious and unique dish of steamed chicken with fish sauce for your family’s meal. Let’s enjoy this tasty chicken dish!
See more:
Steamed chicken with fish sauce is delicious and really easy to make, right? Wish you all success!
*Refer to images and recipes from the YouTube channel Explore Vietnamese Kitchen.
