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An Giang Steamed Chicken with Kaffir Lime Leaves
Rate this recipeChuc (kaffir lime) is a citrus tree that grows on Cam Mountain and has a unique fragrance. The chicken for steaming should be free-range and weigh 0.8-1kg. It's lightly marinated whole with salt and seasonings, then steamed for about 20 minutes. Once just cooked, the chicken is chopped with a sharp knife into pieces about two fingers wide and sprinkled with finely shredded kaffir lime leaves. Diners enjoy the sweet, tender meat and the rich, chewy skin of the young chicken, mingled with the pungent tang of the leaves, the sweet astringency of banana blossom and the heat of chili salt...
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
60 minutes
Servings
2
Level
Medium
Ingredients
Chicken
1 kg
Sugarcane
40 cm
Kaffir limes
1 piece
Kaffir lime leaves
15 leaf
Rice flour
2 tablespoon
Water
1 bowl
Implementation Steps
01
Put the chicken in a pot with 2.5 l of clean water, sugar, seasoning powder and salt to taste, then bring to the boil and cook for about 5-10 minutes. Lift the chicken out into a basket to drain. Once it has cooled a little, chop it into bite-sized pieces.
02
Line an earthenware pot with pieces of sugarcane, then add the chopped chicken with about 10 lightly crushed kaffir lime leaves and 60ml of the chicken cooking liquid and close the lid tightly. Then pack the rice flour mixture into all the gaps between the lid and the pot to seal it, so the steamed chicken is even more flavorful.
03
Put the pot on the stove and cook over low to medium heat until the rice flour seal around the lid has dried and hardened, then turn off the heat. Transfer the chicken to a plate and scatter the remaining kaffir lime leaves, finely shredded, over the top. Squeeze the kaffir lime juice into a bowl of chili salt to make a dipping sauce, and serve with shredded banana blossom.
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An Giang Steamed Chicken with Kaffir Lime Leaves