Buzz
1. Steamed Chicken with Mushrooms
Ingredients:
- 1 chicken (about 1 kg)
- 200g dried shiitake mushrooms
- 4 star anise
- 1 piece of ginger
- 50g spring onions
- 1 bulb of garlic
- 1 medium onion
- Seasonings: Olive oil, soy sauce, pepper, oyster sauce, Shaoxing wine (or white wine), salt, chicken seasoning powder...
Method:
- Prepare the ingredients:
- Wash the chicken thoroughly. Rub it with coarse salt to remove any unpleasant odor, then rinse it under cold water and pat dry with a paper towel.
- Cut the chicken into bite-sized pieces or in a way you would cut for braising.
- Peel and wash the onion, then cut it into wedges.
- Peel the ginger, chop half of it finely, and slice the other half.
- Chop the garlic and spring onions.
- Soak the dried mushrooms in cold water for 20 minutes until they expand, then soak them in white wine, rinse them, and cut off the stems.
- Season the chicken:
- In a large bowl, combine the chicken pieces with 4 tablespoons of soy sauce, 1 tablespoon of olive oil, 1 tablespoon of oyster sauce, 2 tablespoons of Shaoxing wine, 2 teaspoons of salt, 2 teaspoons of chicken seasoning powder, 1 teaspoon of pepper, and minced garlic.
- Optional: Poke the chicken with a fork to help the seasoning absorb more quickly. Let it marinate for about 20 minutes.
- Steam the chicken:
- Prepare a large bowl or deep plate, line the bottom with aluminum foil, and add the marinated chicken.
- Layer the mushrooms, star anise, onion, and ginger slices on top of the chicken.
- Pour any remaining marinade over the chicken and steam for about 30 minutes. Occasionally flip the chicken to ensure it cooks evenly.
- When the chicken is fully cooked, sprinkle the chopped spring onions over it and steam for a few more minutes before turning off the heat.
- And there you have it—a delicious plate of steamed chicken with shiitake mushrooms! You can even make this dish with chicken feet instead of whole chicken if you prefer. Enjoy your meal and good luck!
A delightful recipe for steamed chicken with fish sauce. To prepare, combine fish sauce, pepper, minced garlic, sugar, and other spices, marinate the chicken for 20 minutes, then steam for about 25 minutes. Afterward, brush the remaining sauce on the chicken and steam for an additional 5 minutes. Serve with fresh vegetables like cucumber and herbs.
Ingredients: 1.5 kg chicken, garlic, shallots, fish sauce, pepper, sugar, fresh herbs, and cucumber for serving. Directions: Clean the chicken with salted water, rinse thoroughly. Mince shallots and mix with fish sauce, pepper, garlic, and sugar. Marinate the chicken with half of the sauce for 20 minutes. Steam the chicken for about 25 minutes, then brush with the remaining sauce and steam for 5 more minutes. Cut into pieces and serve with salt, pepper, and fresh vegetables.
A savory recipe for beer-steamed chicken. Marinate the chicken with a mixture of fish sauce, pepper, seasoning powder, and lemongrass. Stuff the chicken with lemongrass, kaffir lime leaves, shallots, and chili, then steam it for 25-30 minutes with a can of beer to enhance the flavor. The chicken remains tender and juicy, perfect for serving with salt, pepper, and lime.
Ingredients: 1.5 kg chicken, 1 can of beer, 4 stalks of lemongrass, 10 kaffir lime leaves, 1 shallot, and seasonings like fish sauce, salt, and pepper. Directions: Clean the chicken with salt and rice wine to remove odor. Crush lemongrass, slice shallot, and wash the lime leaves and chili. Mix fish sauce, pepper, seasoning powder, and salt. Rub the mixture on the chicken, then stuff half of the lemongrass, shallots, chili, and lime leaves into the chicken. Place the remaining ingredients in the steaming pot. Pour beer into the pot and steam for 25-30 minutes. The chicken is ready when no red juice runs out after poking with a skewer.
Garlic steamed chicken, a flavorful dish where the chicken is marinated with soy sauce, pepper, and seasoning before being fried and steamed with garlic. The chicken remains tender, with a rich garlic flavor infusing every bite. The sauce, thickened with starch, enhances the taste and coats the chicken perfectly.
Ingredients: 1 whole chicken, 3 garlic bulbs, starch, soy sauce, pepper, salt, seasoning powder, and MSG. Directions: Clean the chicken with salt, then marinate with a mixture of seasoning powder, soy sauce, and pepper. Fry the chicken briefly, then stuff one garlic bulb into the chicken. Wrap the chicken in foil with two garlic bulbs and steam for 1 hour. Use the chicken's juice mixed with starch to create a sauce. Pour the sauce over the chicken and serve.
Garlic steamed chicken, a delicious and aromatic dish. The tender chicken, coated in a flavorful garlic sauce, pairs perfectly with steamed rice or as a side dish for any meal.
For this dish, you'll need: 1.5 kg of chicken, 1 packet of clean salt, a bundle of mugwort, 3 stalks of lemongrass, around 10 kaffir lime leaves, and seasonings like seasoning powder, MSG, and pepper. To make: First, wash the mugwort, kaffir lime leaves, and lemongrass thoroughly and let them dry. Prepare a pot that can hold the chicken, then line the bottom with foil and cover it with salt and crushed lemongrass. Next, place the mugwort on top and put the chicken over it. Cover and steam over high heat for 5 minutes, then reduce the heat and steam for 30 minutes. Let the chicken sit for 10 more minutes, and your steamed chicken with mugwort is ready to serve.
Ingredients for this dish include 1.3 kg of chicken, a piece of ginger, 30 ml of rice wine, soy sauce, and seasonings like salt, sugar, and seasoning powder. Directions: Clean the chicken and dry it. Slice the ginger and wash the green onions, separating the white parts. Peel and chop the garlic. Stuff the chicken with the ginger and green onion white parts. Mix soy sauce, sugar, garlic, and wine, then rub this mixture all over the chicken and let it marinate for 30 minutes. Microwave the chicken for 2 minutes to crisp the skin before steaming it for 30 minutes. The chicken will be tender and soaked in the rich flavor of soy sauce.
Steamed soy sauce chicken is a delectable dish, where the tender chicken is marinated in a flavorful soy sauce mixture. The ginger, garlic, and wine add depth to the taste, making the dish aromatic and mouthwatering. Perfect when served with rice or as a side dish.
For this dish, you’ll need: a young hen (avoid old chickens), 2 onions, 2-3 large lotus leaves, flower wine, fish sauce, pepper, MSG, cooking oil, and seasoning powder. Instructions: First, clean the chicken with coarse salt, then rinse it. Once the chicken is dry, chop it into small pieces, making sure to use a large knife and cut straight through the meat. Alternatively, you can separate the chicken meat for steaming and use the bones for making soup. Peel and chop the onions. For marinating, place the chicken in a bowl, add the chopped onions, ½ tsp fish sauce, ½ tsp cooking oil, ½ tsp seasoning powder, 1 tsp flower wine, a pinch of MSG, and pepper. Mix well and let it marinate for 15-20 minutes. Once marinated, wrap the chicken in the lotus leaves and secure it. Prepare a steaming pot, place the wrapped chicken in, and steam for 20-25 minutes, as the young chicken cooks quickly. When the aroma of the chicken and lotus leaves fills the air, the dish is done. Serve the chicken on a plate, garnish with extra lotus leaves or lotus flowers for decoration. This steamed chicken with lotus leaves is a delicious and nutritious dish, perfect for the family. The sweet and fragrant chicken paired with the aroma of lotus leaves is a delightful experience. It’s great for those recovering from illness due to its high nutritional value compared to other cooking methods. Enjoy and wish you success in making this dish.
Steamed Chicken with Lotus Leaves is a nutritious and aromatic dish, with the fragrance of the lotus leaves infusing the tender chicken. The delicate flavors make it a comfort food, ideal for nurturing the body and boosting health, especially for those feeling weak or unwell. A beautiful and tasty choice for any occasion.
Ingredients: 1 young chicken (about 1.2 to 1.4 kg), 300 grams of coarse salt, 10 lemongrass stalks, 10 shallots, 1 onion (optional), 1 ginger root, a handful of kaffir lime leaves, 200 grams of mushrooms (shiitake, hen-of-the-woods, straw mushrooms, etc.), fish sauce, salt, sugar, seasoning powder, ground pepper, fresh or powdered turmeric, and chili. For garnish: pickled vegetables, cucumber, cilantro, and more. Instructions: Clean the chicken and rub it with salt and lime, rinse, and drain. Prepare other ingredients: wash mushrooms in diluted saltwater, slice lemongrass, onion, and ginger. For the marinade: mix 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, 1 tablespoon of fresh turmeric juice (or 1 teaspoon of turmeric powder), and kaffir lime leaves. Add 1 tablespoon of cooking oil if the chicken is large to keep it from drying out during steaming. Mix the marinade and rub it thoroughly on the chicken, inside and out. Stuff the chicken with mushrooms, lemongrass, and crushed shallots. Marinate for at least 30 minutes. Line the bottom of the pot with foil, spread salt, layer lemongrass, ginger, onion, kaffir lime leaves, and place the chicken on top. Add more lime leaves around the chicken. Steam on high heat for 4-5 minutes, then lower the heat and steam for 40-45 minutes. Turn off the heat when done. For the dipping salt mixture: In a mortar, add 1 tablespoon of coarse salt, 1.5 tablespoons of sugar, ½ teaspoon of MSG, ½ teaspoon of seasoning powder, 3-4 fresh chili peppers, and grind into a paste. Add 1 tablespoon of lime juice and finely chopped lime leaves. Serve the chicken whole or cut into pieces, alongside pickled vegetables, cucumbers, mushrooms, and dipping salt.
The result: Golden, tender, juicy chicken, perfect with the homemade dipping salt made from ground chili, pepper, and lime. The dish offers a balanced combination of flavors that’s simply delicious.
9. Gà hấp hành
Nguyên liệu:
- Gà ta: 1 con khoảng 1 – 1,5kg đã làm sạch lông, nội tạng. Loại gà nuôi được khoảng 3 – 4 tháng thịt còn khá mềm sẽ thích hợp với món ăn này hơn loại gà già nuôi lâu hoặc gà đá cựa.
- Hành lá: 1 khóm khoảng 300g. Bạn nhớ chọn hành tươi, lá xanh nhé. Loại hành lá nhỏ thường có mùi thơm hơn loại lá to nên bạn có thể sử dụng loại hành lá này.
- Gừng: 1 củ
- Hành tây: 2 củ vừa
- Mùi tây: 1 nhánh nhỏ.
- Gia vị: 3-4 muỗng cà phê rượu trắng; hạt tiêu, đường cát; nước mắm, hạt nêm, dầu ăn.
Cách làm:
- Bước 1: Sơ chế nguyên liệu:
- Gà ta rửa sạch, để ráo nước. Phần lòng gà không dùng đến bạn có thể đem thái nhỏ rồi xào với rau giá, mướp hoặc dứa xanh.
- Hành lá rửa sạch, cắt khúc khoảng 3-4cm. Phần thân trắng của hành bạn chẻ nhỏ theo chiều dọc.
- Gừng: Cạo vỏ, rửa sạch và mang thái sợi nhỏ.
- Mùi tây: Bỏ gốc, bỏ lá lúa, rửa sạch rồi cắt thành 2 – 3 khúc.
- Hành tây bóc bỏ lớp vỏ ngoài rồi thái múi cau.
- Bước 2: Ướp thịt gà:
- Cho nguyên con gà vào một âu lớn. Bạn trộn đều các gia vị gồm hạt nêm, nước mắm, dầu ăn, đường và phần củ hành trắng thái sợi với nhau. Sau đó, bạn rưới hỗ hợp này lên thân con gà và phần có lại đổ vào bên trong con gà.
- Làm sạch gà rồi mới cho vào ướp gia vị– Để gà ngấm gia vị tốt nhất, bạn hãy đeo bao tay nilon vào và chà sát phần gia vị vào da gà nhé.
- Ướp gà từ 15 – 20 phút để các gia vị ngấm đều vào thịt gà.
- Bước 3: Hấp gà"
- Đun sôi 1 nồi nước rồi tiếp tục cho hành lá, hành tây, ½ gừng thái sợi và 2 thìa cà phê rượu trắng vào nồi.
- Đun nồi nước này với lửa vừa khoảng 5 phút.
- Đây là khoảng thời gian lý tưởng để các chất trong các loại ra vị “tiết” ra hết và hòa quện vào nhau.
- Cho gà vào nồi đun tiếp khoảng 15 phút nữa để gà chín đều rồi tắt bếp. Bạn hãy “om” thịt gà trong nồi thêm 10 phút nữa để thịt mềm và ngọt hơn.
- Vớt gà ra đĩa cho nguội rồi chặt thành miếng vừa ăn. Xếp gà lên đĩa rồi rắc chút muối và 1 thìa rượu trắng lên cho món ăn thơm hơn.
- Chuẩn bị ngay muối tiêu chanh ớt để chấm thịt gà hấp hành. Đảm bảo bạn sẽ thích mê!
Steamed Chicken with Lime Leaves: This dish features chicken steamed with fragrant lime leaves, creating a perfect balance of flavors that will delight your senses.
Ingredients: 1 chicken, 2 ginger roots (peeled), 10-15 fresh lime leaves, 3-4 stalks of lemongrass, chili peppers, rock salt, white salt, and ground pepper. Method: Clean the chicken thoroughly and rub with ginger and salt to remove any odor, then rinse. Season with salt and pepper, letting it marinate for 5-10 minutes. For the aromatics: smash lemongrass, chop onion, slice ginger, and cut chili peppers. Combine all ingredients and rub them on the chicken, stuffing some inside. To steam, cover the bottom of the pot with salt, place lemongrass, lime leaves, chili, and ginger on top, then set the chicken in a dish and steam until fully cooked. Serve with a dipping sauce of lime salt for extra flavor.
