![Vietnamese Steamed Chicken](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/vietnamese-steamed-chicken--fbd49423-a77d-45c6-a9bd-7e6c952a891f.png)
Recipe
Vietnamese Steamed Chicken
Fragrant Steamed Chicken with Vietnamese Flavors
4.5 out of 5
This recipe is a delightful Vietnamese twist on the classic steamed chicken dish. It showcases the vibrant flavors of Vietnamese cuisine, combining aromatic herbs and spices to create a tender and flavorful chicken dish.
Metadata
Preparation time
15 minutes
Cooking time
45-60 minutes
Total time
1 hour 15 minutes - 1 hour 30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, Keto-friendly, Paleo-friendly
Allergens
Soy (in the soy sauce), Shellfish (in the oyster sauce)
Not suitable for
Vegetarian, Vegan, Pescatarian, Nut-free, Egg-free
Ingredients
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1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
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3 stalks lemongrass, bruised and chopped 3 stalks lemongrass, bruised and chopped
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4 cloves garlic, minced 4 cloves garlic, minced
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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2 tablespoons fish sauce 2 tablespoons fish sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 teaspoon sugar 1 teaspoon sugar
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Fresh cilantro, for garnish Fresh cilantro, for garnish
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Dipping sauce, for serving Dipping sauce, for serving
Nutrition
- Calories (kcal / KJ): 300 kcal / 1255 KJ
- Fat (total, saturated): 15g, 4g
- Carbohydrates (total, sugars): 1g, 0g
- Protein: 38g
- Fiber: 0g
- Salt: 2g
Preparation
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1.Clean the chicken thoroughly and pat it dry.
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2.In a bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, and sugar to make the marinade.
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3.Rub the marinade all over the chicken, including the cavity. Let it marinate for at least 1 hour, or overnight for more intense flavors.
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4.Prepare a steamer and bring the water to a boil.
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5.Place the marinated chicken on a heatproof plate and carefully place it in the steamer.
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6.Steam the chicken for about 45-60 minutes, or until the internal temperature reaches 75°C (165°F).
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7.Once cooked, remove the chicken from the steamer and let it rest for 10 minutes before carving.
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8.Garnish with fresh cilantro and serve with dipping sauce on the side.
Treat your ingredients with care...
- Lemongrass — Make sure to bruise the lemongrass stalks before chopping them to release their aromatic oils.
- Fish sauce — Choose a high-quality fish sauce for the best flavor. If you prefer a milder taste, you can reduce the amount used in the marinade.
Tips & Tricks
- For an extra burst of flavor, add a few slices of fresh chili to the marinade.
- To achieve a beautiful golden color on the chicken skin, brush it with a mixture of honey and soy sauce before steaming.
- Serve the chicken with a side of steamed jasmine rice and a refreshing cucumber salad for a complete Vietnamese meal.
Serving advice
Carve the steamed chicken into serving pieces and arrange them on a platter. Garnish with fresh cilantro and serve with the dipping sauce on the side. This dish is often enjoyed family-style, allowing everyone to help themselves to the tender and flavorful chicken.
Presentation advice
To enhance the presentation, you can place the carved chicken on a bed of fresh lettuce leaves and garnish with additional herbs such as Thai basil or mint. This adds a pop of color and freshness to the dish.
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