Gà Hấp Muối (Vietnamese Salt-Crusted Steamed Chicken)
Món truyền thống · Vietnamese
A classic Vietnamese dish where a whole chicken is seasoned and steamed within a salt crust, resulting in incredibly moist and flavorful meat with a subtly seasoned skin.
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Nguyên liệu
- Whole chicken1 (about 1.5 kg)
- Coarse sea salt500g
- Lemongrass stalks3-4
- Pandan leaves3-4
- Ginger1 inch piece
- Garlic cloves4-5
- Shallots2
- Fish sauce1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Wateras needed
Các bước
- 1
Prepare the chicken: Clean the whole chicken thoroughly. Pat it dry.
- 2
Prepare the aromatics: Bruise the lemongrass stalks. Roughly chop the ginger and garlic. Peel and halve the shallots.
- 3
Marinate the chicken: In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fish sauce. Rub this mixture inside and outside the chicken cavity. Stuff the cavity with bruised lemongrass, pandan leaves, ginger, garlic, and shallots.
- 4
Prepare the salt crust: In a large bowl, mix the 500g coarse sea salt with enough water to form a thick, moldable paste. It should hold its shape but not be too wet.
- 5
Encase the chicken: Spread a layer of the salt paste on a large piece of parchment paper or banana leaves. Place the chicken on top and cover it completely with the remaining salt paste, ensuring there are no gaps. Shape it to resemble a whole chicken.
- 6
Steam the chicken: Preheat your steamer or a large pot with a steaming rack. Place the salt-encased chicken onto the rack. Cover tightly and steam for 50-60 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C (165°F).
- 7
Rest and serve: Carefully remove the salt crust. Discard the aromatics from the cavity. Let the chicken rest for 5-10 minutes before carving. Serve hot.
