Recipe

Vietnamese Steamed Chicken

Fragrant Steamed Chicken with Vietnamese Flavors

4.4 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.

Meat Dish› Poultry Dish› Chicken Dish› Gà luộc

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

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

1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
3 stalks lemongrass, bruised and chopped 3 stalks lemongrass, bruised and chopped
4 cloves garlic, minced 4 cloves garlic, minced
1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
2 tablespoons fish sauce 2 tablespoons fish sauce
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon oyster sauce 1 tablespoon oyster sauce
1 teaspoon sugar 1 teaspoon sugar
Fresh cilantro, for garnish Fresh cilantro, for garnish
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

1.
Clean the chicken thoroughly and pat it dry.
2.
In a bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, and sugar to make the marinade.
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.
4.
Prepare a steamer and bring the water to a boil.
5.
Place the marinated chicken on a heatproof plate and carefully place it in the steamer.
6.
Steam the chicken for about 45-60 minutes, or until the internal temperature reaches 75°C (165°F).
7.
Once cooked, remove the chicken from the steamer and let it rest for 10 minutes before carving.
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.