Top 5 Best Methods for Making Salted Chicken

Ingredients:

• 1 small chicken (around 1kg)
• 10 stalks of lemongrass
• 1 onion
• 5 spring onions
• 1 tablespoon minced lemongrass
• 500g sea salt
• 5-10 kaffir lime leaves
• Seasoning, chicken bouillon powder, black pepper

Instructions:

Step 1: Prepare and Marinate the Chicken

• Clean the chicken and pat it dry.
• Crush the lemongrass, cut into small pieces, chop the spring onions into 4-5cm lengths, and finely slice the kaffir lime leaves.
• Mix 1 tablespoon of chicken bouillon powder, ½ teaspoon of sugar, and ½ teaspoon of ground black pepper.
• Stuff the chicken with spring onions, kaffir lime leaves, and half of the lemongrass.
• Marinate the chicken for 30-40 minutes.

Step 2: Make Salted Chicken with Sea Salt

• Place a claypot on the stove and spread half of the sea salt in the pot. Add the remaining lemongrass and place the chicken on top.
• Cover the chicken with the remaining sea salt and lemongrass.
• Cover the pot and cook on low heat for 30 minutes.
• Turn off the heat and let the chicken sit for an additional 5-10 minutes before serving.

Final Dish: The finished salted chicken will have a strong lemongrass aroma and a salty flavor from the sea salt. Serve with a dipping sauce made from salt, pepper, and lime, along with a side of pickled cabbage for a fantastic combination. You can also enjoy it with fresh herbs to balance out the saltiness of the chicken.

Ingredients:

• 1 – 1.5kg whole chicken
• 1kg sea salt
• 5 – 7 shallots
• 1 medium garlic bulb
• 4 – 5 stalks of lemongrass
• 10 kaffir lime leaves
• 5 – 7 chilies (adjust to spice tolerance)
• Equipment: blender, chopping board, knife, pot, aluminum foil

Instructions:

Step 1: Prepare the Chicken and Ingredients:

• Rub the chicken with a bit of sea salt for 3 – 5 minutes, being careful not to rub the inside meat, as it may damage the texture.
• Rinse thoroughly with water and pat dry with a towel.
• Peel the outer layer of lemongrass, cut off the tough ends, and chop the leaves into 5 – 7 cm pieces.
• Clean and chop the garlic and shallots.
• Wash and dry the kaffir lime leaves, then slice them thinly.

Step 2: Marinate the Chicken with Lemongrass Salt:

• In a blender, combine shallots, garlic, lemongrass roots, 1 teaspoon of chicken bouillon, 2 teaspoons of oil, ½ teaspoon of monosodium glutamate, and ½ teaspoon of salt. Blend until smooth.
• Rub the mixture thoroughly over the chicken, inside and out, and let it marinate for 15 – 30 minutes.

Step 3: Steam the Whole Salted Chicken with Lemongrass:

• Spread a layer of sea salt at the bottom of a thick-bottomed pot, then layer the lemongrass leaves over the salt.
• Place the chicken in the pot, ensuring the chicken does not touch the salt underneath.
• Cover the pot with aluminum foil, poking a small hole in the center to allow steam to escape.
• Cook on low heat for 30 – 45 minutes. Open the lid and insert a chopstick into the chicken. If water comes out, it’s not fully cooked. Continue steaming for another 5 – 10 minutes until done.

Final Dish: The salted lemongrass chicken has a strong aromatic flavor of lemongrass, with a dry, crispy exterior and a juicy, tender interior. It’s best enjoyed while still hot, paired with a dipping sauce made of green chili salt and kaffir lime leaves. The sweet, spicy, and salty flavors blend perfectly.

Ingredients:

• 1.8kg free-range chicken
• 1 onion
• Lemongrass
• Chili peppers
• Pennywort leaves
• Kaffir lime leaves (optional)
• Seasonings: Sugar, turmeric powder, sea salt, chicken bouillon, and sea salt

Instructions:

Step 1: Prepare the Ingredients:

• Clean the chicken thoroughly and remove any remaining feathers. It’s recommended to use free-range chicken for this dish as it produces a firmer texture and a more vibrant color. After cleaning, make two slashes under each wing to ensure the chicken cooks evenly.
• For the marinade, combine 2 teaspoons of sugar, 1 teaspoon of salt, 2 teaspoons of chicken bouillon, and 1 teaspoon of turmeric powder. Mix well and apply the marinade to the chicken, covering both the inside and outside. The turmeric will give the chicken a beautiful golden hue.
• Slice the onion into 3cm thick rings, chop the lemongrass into sections, and clean the pennywort leaves.

Step 2: Marinate the Chicken in Salt:

• In a pot, spread 300-400g of sea salt. Place the onion, lemongrass, and pennywort leaves on top of the salt. Then, place the marinated chicken on top. Wrap the chicken with aluminum foil and let it sit for about 30 minutes to absorb the flavors.

Step 3: Steam the Chicken:

• After marinating, place the pot on the stove and steam the chicken over medium heat. Steam for about 60 minutes, ensuring the pot is tightly covered. Don't worry about the chicken burning since the salt layer underneath will protect it.

Step 4: Prepare the Dipping Sauce:

• While the chicken is steaming, prepare the dipping sauce by grinding 1 tablespoon of sea salt, ½ tablespoon of sugar, 1 chili pepper, and squeezing in about 1 teaspoon of lime juice.

Step 5: Serve the Dish:

• Once the chicken is cooked, serve it on a platter with some fresh herbs around the edges and a bowl of dipping sauce on the side. This dish is perfect for a weekend family gathering!

Ingredients:

• 1.5kg free-range chicken
• 1 teaspoon turmeric powder
• 4 – 5 shallots
• 1 medium onion
• 2 medium ginger roots
• 6 stalks lemongrass
• 7 – 10 kaffir lime leaves
• 3 chili peppers
• 1kg sea salt
• Family seasoning mix

Instructions:

Step 1: Prepare the Chicken:

• Clean the chicken thoroughly, removing any leftover feathers. For a better texture and color, it’s ideal to use free-range chicken. After cleaning, make two slashes under each wing to help it cook evenly.
• Grate 1 ginger root and rub it all over the chicken for 5 minutes to remove any impurities and odor. Rinse off the ginger thoroughly until no scent remains.
• Pat the chicken dry or use a towel to absorb any excess moisture.

Step 2: Prepare the Ingredients:

• Peel and slice the ginger root.
• Peel and cut the lemongrass into halves.
• Wash the kaffir lime leaves and chili peppers.
• Peel and wash the onion, cut it in half, then slice one half and chop the other into wedges.
• Peel and halve the shallots.

Step 3: Marinate the Chicken:

• In a small bowl, mix 1 tablespoon of sugar, 2 teaspoons of chicken bouillon, 1 teaspoon of black pepper, 1 teaspoon of turmeric powder, and ½ teaspoon of monosodium glutamate.
• Massage the mixture into the chicken, ensuring it’s applied evenly both inside and out. Fill the chicken’s cavity with the onion wedges, shallots, ½ of the ginger slices, ½ of the lemongrass stalks, and kaffir lime leaves.
• Marinate the chicken for at least 30 minutes in the refrigerator.

Step 4: Salt the Chicken:

• Prepare a thick-bottomed pot that fits the chicken well. Spread a layer of sea salt evenly at the bottom of the pot.
• Top the salt layer with the lemongrass, sliced onion, kaffir lime leaves, and ginger slices to cover the salt completely.
• Place the marinated chicken on top of the mixture. Cover the pot with a lid and cook over low heat for 45 minutes. After 45 minutes, check the chicken’s doneness by poking it with chopsticks. If the juices run clear, it’s done. If not, continue cooking for an additional 10 minutes.

Final Dish: The salted chicken has a mouthwatering aroma, a golden brown color, and tender, juicy meat. For extra flavor, serve it with a dipping sauce made from ground sea salt, chili, pepper, and a bit of lime juice to enhance the taste of the chicken.

Ingredients:

• 1.5kg whole chicken, cleaned
• 1 turmeric root
• 5 stalks lemongrass
• 200g rice
• Seasonings: sugar, salt, cooking oil
• Equipment: pot, spoon, stove, stainless steel rack, aluminum foil, plastic gloves

Instructions:

Step 1: Prepare the Ingredients:

• Wash the chicken thoroughly to remove any odor, then drain the water.
• Peel the turmeric root, wash it, and pound it into a paste. Add 2 teaspoons of salt and 2 teaspoons of cooking oil to the paste and mix well.
• Clean the lemongrass and cut it into 1-finger length pieces.

Step 2: Marinate the Chicken:

• Wear plastic gloves, take the turmeric paste, and rub it all over the chicken for about 10 minutes, ensuring the chicken absorbs the flavor and the skin turns a beautiful yellow.

Step 3: Salt the Chicken:

• Place a layer of aluminum foil at the bottom of the pot, then cover it with a layer of salt, ensuring it fully covers the foil.
• Add 200g of rice and 4 teaspoons of sugar on top of the salt, spreading it evenly across the bottom of the pot. Then, arrange the lemongrass pieces on top of the rice layer.

Step 4: Smoke the Chicken:

• Place a stainless steel rack on top of the rice mixture and then place the marinated chicken on the rack. Cover the chicken with aluminum foil, pressing it tightly against the pot to prevent steam from escaping. Seal the pot and place it over medium heat to smoke. Let it cook for about 30 minutes until the chicken is fully cooked, then turn off the heat.

Final Dish: The smoked salted chicken will have a golden-brown color, and the meat will be fragrant and juicy from the inside out. The skin will be crispy, and the meat will be tender, firm, and sweet. The combination of lemongrass and turmeric will create an irresistible aroma that will stimulate your senses.