With simple ingredients and cooking methods, salted chicken with golden skin, and succulent meat, fragrant from lemongrass, ginger, and lime leaves help enrich the Tet menu.
Ingredient
( ten )
- 1 chicken (1.2 – 1.4 kg)
- 8 lemongrass roots
- 4 chili peppers
- 1 – 1.5 bowls of salt
- 1 onion
- 1 handful of lemon leaves
- 1 branch of ginger
- 1 bunch of coriander
- Spices: Salt, fish sauce, sugar, seasoning powder, pepper, turmeric powder
- Clay pot or thick base pot
Making
- Choose curry chicken about 1.2 – 1.4kg for the best taste. Clean the chicken, rub with lemon and salt or a mixture of crushed ginger wine to deodorize, wash several times to clean, and drain. You can leave it whole or cut it in half for quick cooking options.
- Use 1 – 1.5 bowls of salted rice to line the base when steaming, creating a crackling sound and radiating heat to slowly cook the chicken. Additional ingredients to add flavor, aroma, and flavor to the dish include: Lemongrass, crushed and cut into pieces, sliced ginger, sliced onions, washed lime leaves (set aside a few sliced leaves and sprinkle on the chicken later). Once completed). Wash coriander.
- Make the chicken seasoning sauce: Put in a mortar 1 dried onion, 1 teaspoon salt, 1 teaspoon seasoning powder, 1 teaspoon pepper, 1/2 teaspoon turmeric powder, 2 teaspoons sugar, Crush green chili or chili pepper (optional, adjust according to taste). Then add 2 teaspoons of fish sauce, 2 teaspoons of white wine, 2 teaspoons of cooking oil (optional) and stir well to combine the mixture. Wear gloves and apply the marinade evenly on the outside and inside of the chicken, leave to marinate for about 30 minutes to absorb the flavors.
- Use a clay pot or thick-bottomed pot to make salted chicken. Add salt to the bottom of the pot to make it 1.5 – 2 cm thick to create enough heat to cook the chicken. Layer on top chopped onions, crushed lemongrass, coriander, ginger, and lime leaves to create a layer to separate the chicken from touching the salt. On top of the chicken, add a few lemon leaves and sliced ginger. Cover the top with a layer of foil to keep the heat while steaming.
- Cover the pot and turn on the stove to medium heat. When you hear the sound of salt crackling, after 20 – 25 minutes, releasing a sweet aroma, the chicken will be cooked depending on the size of each chicken.
- Finished product requirements: Golden chicken, succulent, sweet and fragrant, mixed with the flavors of lemongrass, ginger, onions, and lime leaves. When eating, if it’s bland, you can add optional lemon salt and pepper.
Attention:
- It is best to choose free-range chicken because the meat is firm, sweet and fragrant.
- Choose a clay pot or pot with a thick base and a large size to fit the chicken neatly inside. Do not use a pot that is too small, the chicken will stick out, and when steamed, the heat will escape and take longer to cook.
- Be sure to line the lemongrass, ginger, onions, lime leaves, and laksa leaves evenly and tightly to create space so that the chicken doesn’t touch the salt when steamed.
Photo,Video: Internet (Vinlove.net)