Making salted steamed chicken with a rice cooker is addictive

If boiled chicken, grilled chicken, and fried chicken are too familiar, why not try making salted steamed chicken using a rice cooker? Salted steamed chicken made with a rice cooker is a simple yet addictive dish. Please refer to the article below for more details.

Making salted steamed chicken with a rice cooker is addictive

- One chicken about 1 - 1.5kg (serving 3 - 4 people)

- Table salt or rock salt: 500g

- Garlic: 2 bulbs

- Lemongrass: 7 stalks

- Fresh ginger, chili

- Other spices as desired (seasoning cubes, pepper...)

- Cooking utensils: rice cooker, knife, cutting board, bowl, plate

Preparing ingredients for salted steamed chicken

Cleaning and prepping the chicken

Once the chicken is clean, place it in the rice cooker for steaming.

Peel and wash the garlic, then finely chop it.

Clean the lemongrass, cut it into segments, and crush it lightly.

Peel and wash the fresh ginger, slice it lengthwise.

Combine the spices in the following proportions: 1 tablespoon of salt, 1/2 tablespoon of seasoning powder, a bit of minced garlic, a bit of pepper.

Evenly rub the spice mixture all over the chicken.

Let the chicken rest for 5-6 hours to allow the flavors to penetrate before steaming.

Marinate the chicken with the prepared spices.

- Pour salt into the rice cooker, about 1.5 - 2cm deep.

- Place crushed lemongrass and thinly sliced ginger to cover the surface of the salt.

- Put the chicken on the layer of lemongrass and ginger, then cover the cooker with the lid.

- Press the COOK button (for conventional rice cookers) or select the steam mode (for electronic rice cookers) and steam the chicken for about 40 minutes.

- If the chicken is too large, steam it for an additional 10 - 15 minutes until fully cooked.

Place the chicken into the pot lined with lemongrass and salt.

Note: Do not place the chicken directly on the salt to prevent it from becoming too salty and losing its sweet, fatty taste.

While waiting for the chicken to cook, you can prepare the dipping sauce or salted dipping sauce according to your preference.

How to make sweet and sour fish sauce:

- 2 tablespoons of good fish sauce

- 2 tablespoons of sugar

- 1 tablespoon of lime juice

- 4 tablespoons of water

- garlic (or ginger), finely chopped chili according to taste preference

Dissolve sugar in water until completely dissolved, stir in fish sauce, then add lime juice. Finally, sprinkle finely chopped garlic and chili on top for visual appeal.

Prepare the dipping sauce and salted dipping sauce for chicken

How to make salt and pepper/salt and chili:

- 2 tablespoons of table salt

- 1/2 tablespoon of ground pepper or fresh chili

- Half a lime

- 3-4 lime leaves

Put salt, pepper or chili in a bowl and mix well, then sprinkle finely sliced lime leaves on the surface. When ready to eat, squeeze half a lime into the salt bowl.

- The steamed chicken boasts a glossy golden skin, emanating fragrant scents of lemongrass, ginger, and spices.

- Remove the chicken from the pot, allow it to cool for about 10 minutes to firm up the flesh, ensuring it stays intact when carved.

- Steamed chicken prepared in an electric rice cooker offers a naturally sweet taste, with tender and flavorful meat. It pairs excellently with mixed cabbage salad, sticky rice, or fried sticky rice cakes to enhance its deliciousness.

Steamed Salted Chicken with Salad and Sticky Rice

- Before using, ensure the electric rice cooker is functioning properly and there are no electrical, socket, or control button issues.

- Adjust the cooking time based on the size of the chicken. Make sure you cook the chicken long enough to be tender, but not too long to avoid it becoming dry.

- To check if the chicken is cooked thoroughly, you can use chopsticks to pierce the meat. If the liquid that comes out is clear without any pink color, then the chicken is done.

- After removing the chicken, let it cool for a while as the liquid inside the chicken is still very hot and can cause burns or make carving difficult.

- After using the electric rice cooker, unplug it and clean the pot to prevent spices from sticking to the pot and developing odors.

When selecting chicken meat, pay attention to several factors to ensure you are buying good quality chicken. Here are some tips for choosing chicken:

- Color: Fresh and good chicken meat has a light pink color evenly throughout and only light yellow color at the breast and wings. Chicken with dark yellow skin is either not fresh or culled chicken (chicken that has lost its reproductive ability and been culled), users should avoid buying this type.

Choose chicken meat with a light pink color

- Meat texture: When gently pressing on the chicken meat, it should return to its original position without being dented or leaving indentations. Chicken meat should not have cracks, bruises, or a damaged surface. This could be a sign of meat no longer being fresh.

- Eyes: When purchasing a whole chicken, inspect its eyes. Freshly slaughtered chickens will have clear and transparent eyes without cloudiness or other signs.

- Odor: Fresh chicken should have a slight tangy smell of meat, without any strong foul odor. If you detect a strong foul smell, avoid buying.

Conclusion: Making salt-steamed chicken using an electric rice cooker will help you diversify your family's menu, making it more fresh and appealing. With the information shared by Mytour Supermarket, we hope you will successfully prepare delicious salt-steamed chicken using an electric rice cooker.

Explore some electric rice cooker models at Mytour Supermarket: