How to make steamed chicken with fermented fish sauce: simple and delicious.

Steamed chicken with fermented fish sauce is a delicious, flavorful dish that goes well with rice. Here's a simple recipe that still retains its traditional taste.

Ingredients for steamed chicken with fermented fish sauce

One free-range chicken weighing approximately 1.5kg, fish sauce, garlic, shallots, ginger, lemongrass, chili peppers, scallions, Vietnamese coriander, and cilantro.

Seasoning: sugar, ground pepper.

Steamed chicken with fermented fish sauce is a nutritious and delicious dish. (Photo: BL)

Pre-processing

Chicken: Clean the chicken, rub it with salt and ginger to remove any odor. Rinse the chicken thoroughly and let it drain. You can chop the chicken into bite-sized pieces or leave it whole, as you prefer.

Garlic, shallots, and chili peppers: finely chopped. Ginger: sliced.

Marinate the chicken

Mix together 5 tablespoons of fish sauce, 1 tablespoon of sugar, minced garlic, minced shallots, chili peppers, and black pepper. Pour the mixture over the chicken and marinate for 60 minutes to allow the chicken to absorb the flavors.

Steamed chicken

Prepare a steamer, lining the bottom with sliced ​​ginger and lemongrass stalks to enhance the aroma of the chicken. You can also add some shallots and garlic cloves. Place the marinated chicken in the steamer. If there is any marinade left, pour it over the chicken. Turn the heat to low, cover tightly, and steam the chicken for 30-40 minutes, depending on the size of the chicken. The chicken is done when the skin is glossy and the meat is tender. You can use chopsticks to poke the chicken thighs to check if it's cooked through.

Sprinkle chopped scallions, coriander, pepper, and a few slices of chili over the cooked chicken. It's delicious served with a dipping sauce of salt, pepper, and lemon juice, or with the chicken broth. You can enjoy it with hot rice, noodles, or bread.

According to VTC News

Source: https://baoangiang.com.vn/cach-lam-ga-hap-mam-nhi-don-gian-thom-ngon-a418765.html