This steamed chicken recipe is great for when you have an abundance of overgrown Vietnamese coriander (rau ram) in the garden.
If left unpicked, Vietnamese coriander become woody and tasteless. However, the aroma is still there. Harness the power of the aroma by steaming the tough stems and leaves of the coriander. And reserve the tender tips of the coriander for garnish or a side salad.
The peppery and spicy taste of Vietnamese coriander is the perfect chaser to Vietnamese steamed chicken.
In a previous steamed chicken with Vietnamese coriander recipe, I cut up the chicken into bite-size pieces and steamed the chicken on a plate. I found that it was better and simpler to steam the whole chicken on a bed of aromatics directly in the steamer. I also found that you have to generously season the chicken for the flavors to stick during the steaming process. What looked like a lot of seasonings at the beginning, was just perfect once cooked.
Although its seasoning is generous, it’s also very simple. The seasoning in this steamed chicken recipe is a mixture of chicken bouillon powder (the ultimate Vietnamese home cooking hack), sugar and salt.
Turmeric powder is rub on the skin of the chicken mainly for color.
Serve this alongside a dipping sauce of lemon juice, salt and pepper for an extra last minute burst of flavor.
Recipe below. Enjoy!
Vietnamese Steamed Whole Chicken with Turmeric and Coriander (Gà Hấp Bột Nghệ Rau Răm)
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Description
This steamed chicken recipe is great when you have an abundance of overgrown Vietnamese coriander (rau ram). It’s a whole chicken infused with the amazing aroma of one of the best Vietnamese herbs. Steam it for 45 minutes and serve with a simple lemon, salt, and pepper dipping sauce.
Ingredients
- 1 whole chicken
- 1 tablespoon sea salt
- 1 tablespoon granulated white sugar
- 2 tablespoons chicken bouillon powder
- 1/4 teaspoon turmeric powder
- 3 cloves garlic (peel)
- 1 yellow onion (peel)
- Vietnamese coriander/mint leaves (rau ram)
- Lime, salt and pepper dipping sauce
Equipment Needed
Instructions
- Butterfly chicken: This makes it lay flat for faster cooking.
- Mix seasonings: Combine salt (remaining 1 tablespoon), sugar, and chicken/mushroom bouillon stock powder in a small bowl. Mix well.
- Coat chicken: Rub chicken all over with seasoning mixture. Marinate for at least 30 minutes or overnight in the fridge covered for better results.
- Add turmeric: Rub turmeric powder on the outside of your chicken to give it a beautiful color.
- Prepare the steamer: Add water to the bottom of your steamer and heat up the steamer. Once you get good steam going, add a bed of Vietnamese coriander (reserve the other half for garnish if desired), onion and garlic. Lay chicken on top of vegetables with the open side facing down. Steam with a lid for about 45 minutes. To test for doneness, pierce a chopstick at the thigh joint. If the chopstick goes in smoothly and water runs clear, chicken is done.
- Make the dipping sauce: In a small bowl, juice the lime. Add salt and pepper to taste.
- Serve: Garnish chicken with remaining coriander and serve dipping sauce on the side.
- Prep Time: 45
- Cook Time: 45
- Category: entree
- Method: Steam
- Cuisine: Asian, Vietnamese
