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
Scale
- 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