Vietnamese Steamed Whole Chicken with Turmeric and Coriander (Gà Hấp Bột Nghệ Rau Răm)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Butterfly the chicken so it lies flat.
2. In a small bowl, mix 1 tablespoon sea salt, the sugar and the chicken bouillon powder.
3. Coat the chicken all over with the seasoning mix. Marinate at least 30 minutes, or overnight covered in the fridge.
4. When ready to steam, rub the turmeric powder over the outside of the chicken.
5. Add water to the bottom of a large steamer and heat until steam is strong.
6. Place a bed of Vietnamese coriander, the onion and the garlic in the steamer. Lay the chicken on top, opened side facing down.
7. Cover and steam for about 45 minutes. The chicken is done when a chopstick pierced into the thigh joint slides in smoothly and the juice runs clear.
8. For the dipping sauce, juice the lemon into a small bowl and season with salt and pepper to taste.
9. Serve the chicken with the remaining coriander and the dipping sauce on the side.

Summarized from Vicky Pham's video. Watch it for the details.

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