Photograph of the finished Steamed chicken with lime leaves

Vietnam · Gà hấp lá chanh

Steamed chicken with lime leaves

50 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.2 kg
  • Photograph of Makrut lime leaves Makrut lime leaves 24 leaves
  • Photograph of Ginger Ginger 40 g
  • Photograph of Lemongrass Lemongrass 60 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Salt Salt 20 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Lime Lime 1
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Rub salt and ginger all over the chicken, rinse it clean, and let it drain.
  2. 2 Marinate the chicken with crushed shallots, chopped lemongrass, salt, and pepper for 20 minutes.
  3. 3 Line the bottom of the pot with lemongrass and ginger, place the chicken on top, and cover with half of the lightly crushed lime leaves.
  4. 4 Steam over medium heat for 30 minutes; test by piercing the thigh with a skewer – if clear liquid comes out, it's cooked.
  5. 5 Chop the chicken into pieces and place on a plate, sprinkle with the remaining finely chopped lime leaves, and serve with a dipping sauce of salt, pepper, and lime juice.

With an appliance

  • Pressure cooker 38 min

    Replace step 4: place the chicken on the rack with lemongrass, ginger, and lime leaves, steam under low pressure for 18 minutes, then release pressure naturally for 10 minutes; step 5 remains unchanged.

Start cooking