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Preparation
1 hour
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Difficulty
Easy
Dishes of steamed dishes from chicken are always a great choice for family meals. TasteVN will go into the kitchen and guide you on how to make the very attractive and simple steamed chicken with Vietnamese balm leaves!
Ingredients for Steamed Chicken with Vietnamese Balm Leaves Serves 3 people
Chicken 1 whole (1 – 1.2kg) Vietnamese balm leaves 200 gr Kumquats 3 fruits Lemongrass 3 stalks Minced garlic 1 tablespoon Minced shallots 1 tablespoon Bird’s eye chili 60 gr Annatto oil 50 ml Seasoning powder 2 tablespoons Sugar 1 tablespoon Chicken bouillon 1 teaspoon Salt a little
How to choose fresh and delicious chicken
- Choose chicken that has a pink-red color, no rancid or strange smell, and the skin is not bruised or discolored. Avoid choosing dark-skinned chickens as they are likely to have died before being processed.
- To select delicious free-range chicken, look for those with light yellow, thin, smooth skin, high elasticity, and only dark yellow in certain areas like the breast, wings, back, with a compact and firm body, and narrow breast.
- Press on the thighs and breasts to check if the chicken has been injected with water; if it feels mushy, slippery, or deformed, do not buy it.
- For frozen chicken sold in supermarkets, check the reliable source of origin and the expiry date on the packaging to ensure quality.
- For this dish, you should choose young chicken or small free-range chicken so that it cooks evenly and tastes better when steamed.
How to make Steamed Chicken with Vietnamese Basil
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Prepare the chicken
To make the chicken clean and odor-free, soak the chicken in diluted salt water for 15 minutes. Then simply rinse the chicken several times with clean water.
Tips for cleaning chicken to be odor-free:
- Mix vinegar and salt in the ratio: 2 salt to 1 vinegar, then rub it all over the chicken, scrub several times, and rinse thoroughly with clean water.
- Rub lemon and salt on the chicken skin or use a bit of ginger and white wine to rub on the chicken to effectively remove odors.
See more: Simple tips to eliminate the smell of chicken and duck when cooking
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Pound the spices
Put the ingredients into a mortar including: 50g Vietnamese basil, 1 tablespoon minced shallots, 1 tablespoon minced garlic, 1 tablespoon seasoning powder, 1 teaspoon broth powder, 30g bird’s eye chili, then proceed to pound all the spices evenly.
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Marinating the chicken
Marinate the chicken evenly with the ground spices, and stuff the leftover spice remnants into the chicken’s cavity, then let the chicken absorb the spices for about 30 minutes.
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Steaming the chicken
Brush evenly annatto oil onto the chicken skin. Crush the lemongrass and cut it in half, then place it at the bottom of the steamer along with 100g of rice paddy herb and about 100ml of water. Put the chicken in the pot and cover it, place the pot on the stove and steam for 30 – 35 minutes over low heat.
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Making the dipping salt
Add 50g of rice paddy herb, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and 30g of bird’s eye chili into a mortar and pound finely, then transfer to a bowl, add 2 tablespoons of calamansi juice and mix well.
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Finished product
The chicken is tender and sweet, fragrant with the smell of Vietnamese coriander and lemongrass, dipped in a sour and spicy dipping sauce, all bringing an attractive and delicious dish that is hard to put down your chopsticks!
See more
Above is the recipe for the dish steamed chicken with Vietnamese coriander which is very delicious, rich, and simple to make. Wish you success!
*Refer to images and recipes from the YouTube channel Delicious Everyday Dishes.
