Forget everything you thought you knew about steaming chicken! This recipe unveils a revolutionary technique for creating succulent, juicy chicken breasts – without a single drop of added water. Using the power of a Minh Long ceramic pot, we'll harness the chicken's own natural moisture to achieve unbelievably tender results. Say goodbye to dry, rubbery chicken and hello to a flavour explosion that will transform your weeknight dinners. This method is surprisingly simple, requiring minimal ingredients and even less cleanup. Imagine perfectly cooked chicken, bursting with flavour, ready in a fraction of the time.
We'll leverage the unique properties of the Minh Long ceramic pot to trap steam and create a perfectly humid environment for your chicken. This ingenious method ensures even cooking and prevents the dreaded dryness often associated with traditional steaming. Ready to experience the difference? Let's dive into the step-by-step instructions and unlock the secret to unbelievably moist and delicious steamed chicken.
Tools Needed
- Minh Long ceramic pot (or thick heat-retaining pot)
Ingredients
- Chicken: 1.3-1.5 kg
- Onions
- Green Onions
- Squash
- Salt
- Vinegar
- Seasoning Powder: 1 tablespoon
- Sugar: 1/2 teaspoon
- Pepper: 1/2 teaspoon
- Turmeric Powder: 1 teaspoon
- Dipping Sauce Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Clean and weigh the chicken (1.3-1.5 kg).
- Massage the chicken with salt and vinegar to remove slime and odor.
- Cut the chicken in half.
- mix seasoning powder, sugar, pepper, and turmeric powder.
- Marinate the chicken inside and out for 15 minutes.
Step 2. Prepare the Vegetables and Arrange in the Pot
- Prepare the squash by cutting it into pieces (avoid cutting too small).
- Prepare the onions and green onions by slicing them.
- Place green onion roots, onions, and squash in the bottom of the pot.
- Add the marinated chicken to the pot, then add the remaining squash and green onions on top.
Step 3. Steam the Chicken
- Cover the pot and place it on the stove over low heat until hot. Then, increase heat to high until steam is visible, then reduce heat to low.
- Steam for 20 minutes.
Step 4. Prepare the Dipping Sauce
- mix salt, sugar, pepper, chili, and lemon leaves.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Use a thick pot that retains heat well for best results.
- Choose a chicken without torn skin for best presentation.
- Turmeric powder helps to create a shiny and beautiful color for the chicken.
- Don't cut squash too small to prevent shrinking during steaming.
- Using a Minh Long ceramic pot (or similar) helps cook the chicken evenly with infrared rays.
Nutrition
- N/A
FAQs
1. Can I use a different type of pot instead of a Minh Long ceramic pot?
While a Minh Long pot is ideal for its heat retention and even cooking, you can try other heavy-bottomed pots with lids. However, results may vary, and you might need to adjust cooking times.
2. How do I know when the chicken is cooked?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). You can also check for clear juices when pierced with a fork.
This innovative steaming method using a Minh Long ceramic pot delivers incredibly moist and flavorful chicken, surpassing traditional steaming techniques. Enjoy the ease and delicious results of this recipe, elevating your weeknight meals to a new level of culinary delight. Now go forth and create your own shiny, succulent, waterless steamed chicken masterpiece!