Photograph of the finished Chicken Steamed with Mustard Greens

Vietnam · Gà hấp cải bẹ xanh

Chicken Steamed with Mustard Greens

40 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.5 lb
  • Photograph of Mustard greens Mustard greens 2.6 lb
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chopped chicken pieces with coarse salt, crushed ginger, and shallots for 20 minutes.
  2. 2 Separate the thick stems and thin leaves of the mustard greens.
  3. 3 Line the bottom of the pot with thick parchment paper, then arrange the chicken on top and steam over low heat for 22 minutes.
  4. 4 Only use thick layers of sheath as a base because the sheath can withstand 22 minutes without becoming soggy like the leaves.
  5. 5 Place the thin leaves on top of the chicken for the last 3 minutes to soften them while keeping them green.
  6. 6 Mix fish sauce with chili and lime juice to make a dipping sauce, then serve hot.

With an appliance

  • Pressure cooker 34 min

    Replace steps 3–5: steam the chicken on the cabbage leaves at low pressure for 14 minutes, then release the pressure naturally for 5 minutes, open the lid and steam the thin leaves without pressure for another 3 minutes; step 6 remains unchanged.

Start cooking