How to Make Fragrant, Irresistibly Delicious Salted Steamed Chicken at Home

How to Make Salt Steamed Chicken

• 1

  Prepare the chicken

  To save time on preparation, you should buy pre-cleaned chicken. After purchasing, to reduce the odor, we will use coarse salt to rub off the slime, then rinse it thoroughly and let it drain.

  Quick chicken preparation tips to avoid odor

  • Method 1: Mix salt and vinegar, then rub it all over the chicken and let it soak for 3 – 5 minutes before rinsing thoroughly and letting it drain.
  • Method 2: If you don’t have vinegar, you can substitute it with lemon juice, then dissolve it with salt and do the same as above!
  • Method 3: A simple yet effective way is to cut off the oily gland (the oil gland) of the chicken, then use tweezers to pluck out any remaining feathers, and rinse thoroughly before letting it drain.

  See details: Quick chicken preparation tips to avoid odor

  
• 2

  Prepare other ingredients

  Use a knife to cut off the root of the lemongrass, then wash it clean and let it drain. Next, crush 2 stalks of lemongrass and cut them into pieces about the length of a finger. The remaining 2 stalks should be minced and placed on a plate.

  Peel the shallots, wash them clean, chop 2 bulbs finely, and slice the remaining 2 bulbs thinly. Peel the ginger, wash it clean, and then cut it into strips. Remove the stem from the chili, wash it clean, chop 1 chili finely like the lemongrass, and slice the other chili.

  Wash the lime leaves clean, let them drain, and then cut them into small strips. Peel the lime and squeeze out the lime juice, and wash the peel clean and cut it into strips.

  Pick the young leaves of the Vietnamese coriander, discard any spoiled or yellow leaves, then wash them clean and transfer them to a basket to drain.

  

  
• 3

  Make chicken marinating sauce

  Mix the chicken marinating sauce according to the recipe: 1/2 spoon of sugar, 1 teaspoon of ground pepper, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of fish sauce along with a mixture of minced shallots, lemongrass, and chili, then mix well for the spices to blend together.

  Next, use a knife to make a few cuts on the chicken (mainly on the thicker meat parts like the breast and thighs) to help the chicken absorb the seasoning better.

  Finally, rub the mixed spice mixture onto the surface of the chicken and marinate for about 30 minutes.

  

  
• 4

  Steamed Chicken with Rock Salt and Dipping Sauce

  First, spread a layer of rock salt at the bottom of the pot, then add the chopped lemongrass on top of the rock salt.

  Next, place the marinated chicken in the pot, sprinkle some Vietnamese coriander around, and add sliced shallots, sliced chili, ginger, and shredded lemon peel on top.

  Put the pot on the stove, cover it, and steam for about 30 minutes over medium heat.

  While the chicken is steaming, we will make the dipping sauce to accompany it. In a mortar, combine the following ingredients: 1/2 tablespoon of rock salt, 1 tablespoon of sugar, 1 teaspoon of ground pepper, 1/2 teaspoon of monosodium glutamate, and finely chopped chili.

  Then, use a pestle to mix the spices until well combined, then add lime juice and stir until all the ingredients are dissolved to complete the sauce.

  

  
• 5

  Final Product

  After steaming, transfer the chicken to a plate, sprinkle with shredded lime leaves on top for decoration, and it’s ready to enjoy.

  The steamed chicken with rock salt is not only visually appealing but also has an incredibly delicious flavor. The chicken is tender and juicy, with a subtle aroma of lemongrass and lime, and when dipped in a little sauce or green chili salt, it’s just perfect, isn’t it?