Sweet and fragrant, sugarcane steamed chicken is a surprisingly simple yet incredibly flavorful dish. This Cantonese culinary delight marries the tender succulence of chicken with the natural sweetness and subtle aroma of sugarcane, creating a harmonious balance of taste and texture. The result is a dish that's both incredibly moist and delicately perfumed, a perfect centerpiece for a family meal or an impressive addition to any dinner party. Forget complicated marinades and lengthy cooking times; this recipe prioritizes simplicity and fresh ingredients to deliver exceptional results.
The unique sweetness of the sugarcane infuses the chicken, leaving it incredibly juicy and aromatic. This method of steaming preserves the chicken's natural moisture, resulting in a truly tender and flavorful experience. Ready to unlock the secrets to this surprisingly easy yet impressive dish? Let's dive into the step-by-step instructions to create your own perfectly steamed sugarcane chicken.
Tools Needed
- Rice cooker
- Mortar and pestle
- Bowl
- Pot
- Aluminum foil
- Skewer
Ingredients
- Chicken
- Shallots
- Chili
- Ginger: a few slices
- Wine
- Lemongrass: 6 stalks
- Sugarcane
- Lemon leaves
- Seasoning powder: 2 teaspoons
- Salt: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Pepper: 1/4 teaspoon
- Cooking oil: 1 tablespoon
- Sugarcane juice: 2 tablespoons + 150ml
- Vietnamese coriander
Step-by-Step Instructions
Step 1. Prepare Chicken and Marinade
- Slice shallots and chili. Crush ginger and mix with wine to clean the chicken and remove fishy smell. Cut lemongrass into strips and crush half of them. Split sugarcane.
- In a mortar, puree shallots, chili, lemon leaves, seasoning powder, salt, and additional chili (optional). Add turmeric powder, pepper, cooking oil, and sugarcane juice. Mix well.
- Place the cleaned chicken in a bowl and coat it evenly with the marinade, including the inside of the belly. Marinate for 30 minutes to 1 hour (refrigerate if possible).
Step 2. Prepare Steaming Pot and Stuff Chicken
- Arrange sugarcane and lemongrass tightly at the bottom of the pot. Add some Vietnamese coriander leaves.
- Stuff some sugarcane and lemongrass into the chicken's belly.
Step 3. Steam the Chicken
- Place the chicken in the pot, add crushed lemon leaves on top, and pour in 150ml of sugarcane juice. Wrap the pot with aluminum foil, cover the lid, and steam over medium heat for about 50 minutes (adjust time depending on chicken weight).
- Insert a skewer into the thickest part of the chicken. If the water runs clear, the chicken is cooked.
Step 4. Serve
- Remove the chicken from the pot, and serve with Vietnamese coriander, salt, pepper, chili, and lemon.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Marinating the chicken with sugarcane juice helps retain sweetness.
- Arrange sugarcane and lemongrass at the bottom to prevent the chicken skin from burning.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use other types of sugar besides sugarcane?
While sugarcane provides the best unique flavor, you can substitute with brown sugar for a similar sweetness. However, the overall flavor profile will be slightly different.
2. How do I know when the chicken is cooked?
The chicken is cooked when its internal temperature reaches 165°F (74°C). You can check this with a meat thermometer. The juices should also run clear when pierced with a fork.
This simple yet elegant recipe for sugarcane steamed chicken delivers a surprisingly complex and delicious meal. The delicate balance of sweet and savory flavors, combined with the tender texture of the chicken, is sure to impress. Enjoy this fragrant and satisfying dish, perfect for any occasion!