On weekends when you want to change up the menu for the whole family but don't have much time in the kitchen, steamed chicken with salt and lemongrass is a great option. This method doesn't require many ingredients, the steps are quite simple, and especially, you don't need to add water to the pot. The chicken is cooked by the steam in the pot, combined with the aroma of lemongrass, lime leaves, and spices, helping the dish retain the characteristic sweetness of the meat.
How to make delicious steamed chicken with salt and lemongrass, with beautiful golden skin.
For a delicious dish, choose free-range chicken weighing approximately 1.2–1.5 kg. Chickens that are too small tend to dry out when steamed for too long, while chickens that are too large require a longer cooking time and are difficult to adjust using a standard household pot.
Ingredients include 1 chicken, about 500–700g of coarse salt, 5–7 stalks of lemongrass, a few lime leaves, 1 ginger root, shallots, a little pepper, and seasonings to taste.
After cleaning the chicken, remove the internal organs and tail glands if not to be used. Rinse thoroughly and let it drain completely. You can gently rub the skin with crushed ginger and a little salt, then quickly rinse with clean water to reduce the characteristic smell. Do not soak the chicken in water for too long as this will cause the skin and meat surface to retain too much water.
Wash the lemongrass, crush it, and cut it into sections; slice the ginger, and leave the lime leaves whole or gently crush them to release their aroma. Arrange a thick layer of coarse salt at the bottom of the pot, then place the lemongrass and ginger on top to create a gap between the chicken and the salt. Next, place the chicken on top of the lemongrass layer, and sprinkle lime leaves and a little more lemongrass around the chicken.
Cover tightly and steam over medium heat until the chicken is cooked through. Cooking time depends on the weight of the chicken, the thickness of the pot, and the heat level; for a chicken weighing approximately 1.2–1.5 kg, you can expect about 40–50 minutes, then check for doneness. If using a food thermometer, measure at the thickest part of the thigh, avoiding the bone; the internal temperature should reach at least 74°C for safety. Do not rely solely on skin color or estimated cooking time to determine if the chicken is cooked.
Once the chicken is cooked, turn off the heat and let it sit in the pot for about 5 minutes before removing it. Chop the chicken into bite-sized pieces, arrange them on a plate, and garnish with finely chopped kaffir lime leaves and a few sprigs of lemongrass. The finished dish should have golden-brown skin, tender but not mushy meat, a delicate aroma of lemongrass and kaffir lime leaves, and not be too salty from direct contact with salt.
3 tips to ensure steamed chicken with salt and lemongrass is neither dry nor too salty.
The most important aspect of this dish lies in the arrangement of the ingredients. Coarse salt should form a layer separating the chicken from the bottom of the pot, with lemongrass and ginger placed on top to elevate the chicken. Do not place the chicken directly on the salt layer, as prolonged contact with the skin can cause it to become too salty or even burn. Also, do not add water to the pot if you want to follow the traditional method of steaming the chicken with the salt and ingredients. This advice was shared on Phụ Nữ Mới (New Women) magazine.
Secondly, choose a chicken of moderate weight and ensure it is well-drained before cooking. A chicken with too much water can cause unstable heating in the pot, while a chicken that is too large may require longer cooking times, causing the outer layer of meat to lose its tenderness. During steaming, avoid opening the lid frequently to prevent heat loss.
Finally, don't steam for too long just because you want the meat to be very tender. Once the chicken is cooked to a safe level, turn off the heat and remove it after a short resting time. If you don't have a food thermometer, you can check the thickest part of the thigh: the meat should no longer be raw pink, and the juices that come out should not be red; however, this method is not as accurate as measuring the internal temperature.
Steamed chicken with salt and lemongrass is best enjoyed hot, dipped in a mixture of salt, pepper, and lime juice or green chili salt. It can be served with cucumber, herbs, fresh vegetables, or a sweet and sour salad to balance the richness of the chicken skin. The dipping sauce should be seasoned to taste, avoiding excessive saltiness, as the dish itself already has a naturally rich flavor. (VOV reports)
With its simple preparation method, readily available ingredients, and short cooking time, steamed chicken with salt and lemongrass is a suitable suggestion for weekend meals or family gatherings. Just pay attention to choosing the right chicken, arranging the salt properly, and checking for doneness, and you'll have a delicious dish without needing to add too many seasonings.