Photograph of the finished Chicken Steamed with Galangal and Lemongrass

Vietnam · Gà hấp riềng sả

Chicken Steamed with Galangal and Lemongrass

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

What to get ready

  • Photograph of Chicken breast Chicken breast 4 lb
  • Photograph of Galangal Galangal 8.5 oz
  • Photograph of Lemongrass Lemongrass 5.6 oz
  • Photograph of Fresh turmeric Fresh turmeric 3.5 oz
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Makrut lime leaves Makrut lime leaves 32 leaves
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind galangal with lemongrass, turmeric, and shallots until a coarse, grainy mixture remains.
  2. 2 Rub the mixture both inside and outside the chopped chicken pieces, then marinate for 30 minutes.
  3. 3 Line the bottom of the pan with crushed lemongrass stalks and slices of galangal, then arrange the chicken on top.
  4. 4 Steaming the chicken doesn't involve adding water; instead, just let the water at the bottom of the pot boil to create steam.
  5. 5 Steam over medium heat for 30 minutes until the chicken is cooked through, bone-in, and the juices have collected at the bottom.
  6. 6 Add the shredded lime leaves at the last 2 minutes, then sprinkle with pepper and serve with chili salt.

With an appliance

  • Pressure cooker 35 min

    Replace step 5: steam in a low-pressure cooker for 12 minutes, then release the pressure naturally.

Start cooking