3 Ways to Make Golden, Aromatic, and Super Easy Salted Chicken at Home

1. Prepare ingredients and make the marinade

Wash and dry the kaffir lime leaves. Peel and wash the ginger, slice it. Trim the lemongrass, wash and dry it.

Remove the stems from the chili peppers and wash them. Peel the onion, cut it in half, leave one half whole, and slice the other half. Peel the shallots, leave them whole.

In a bowl, add 2 tsp of seasoning, 1 tbsp of sugar, 1/2 tsp of MSG, 1 tsp of ground pepper, 1 tsp of turmeric powder, mix well. You have the marinade.

2. Prepare and marinate the chicken

To save time, you can ask the seller to clean the chicken. When you get home, you just need to rub salt all over the chicken for about 3 minutes to remove dirt. Then wash it again with clean water and let it dry.

Marinate the chicken with the marinade, rub it with your hands to ensure the chicken is evenly coated with seasoning.

Then, stuff 1/2 of the onion, 4 shallots, 1 piece of ginger, 5 kaffir lime leaves, and 2 stalks of lemongrass into the chicken’s belly. Let it sit for about 30 minutes for the chicken to absorb the marinade.

3. Steaming the chicken

Evenly spread banana leaves at the bottom, add 1kg of rock salt and spread it evenly.

Place 4 stalks of lemongrass, half a sliced onion, 5 kaffir lime leaves, and 1 piece of ginger on top of the salt. Put the chicken on top, cover and steam over low heat for 45 minutes until the chicken is cooked.

4. Make the dipping salt

Add 2 tbsp of salt, 1 tbsp of peppercorns, 3 chili peppers, 1/2 tsp of MSG, and grind it until smooth. You have the dipping salt!

5. Finished product

So the salted chicken is done, this chicken dish is fragrant and has a very eye-catching and attractive color.

Each piece of chicken is juicy, soft, fragrant, and flavorful, it’s guaranteed that you will be addicted after trying it once. Let’s get into the kitchen with Dien May XANH to make this dish to treat the whole family!

1. Prepare the ingredients

Buy pre-cleaned chicken from the market or supermarket, wash again with clean water, rub a little salt to remove fishy smell and wash again with clean water, let it dry whole (giblets removed).

For other ingredients, wash and prepare as follows:

Cut the lemongrass into pieces about 4-5cm long and mince a part to get about 10g of minced lemongrass.

Slice the shallots and mince a part about 10g. Peel and slice the ginger. Mince the chili.

Pick out wilted leaves from the Vietnamese coriander and kaffir lime leaves, then wash them.

2. Make the chicken marinade

Put in a bowl: 10g minced lemongrass, 10g minced shallots, 5g minced chili, 1 tbsp fish sauce, 2 tbsp turmeric juice, 1/2 tsp salt and 1/2 tsp ground pepper, mix well.

Then, marinate this mixture all over the chicken (pre-processed), let it sit for about 30 minutes to absorb the flavor.

3. Steaming the chicken with salt

Spread 1kg of rock salt evenly at the bottom of the pot, then add the lemongrass, Vietnamese coriander, kaffir lime leaves, and place the marinated chicken in the pot.

Then, arrange the sliced shallots and ginger on the chicken, cover with foil around the mouth of the pot, cover the lid and turn on the stove with low heat to steam the chicken for 20-30 minutes. You will hear the salt crackling in the pot when the chicken is almost done.

4. Finished product

The salted chicken with Sichuan peppercorns has a golden yellow, glossy skin and looks very attractive. The chicken meat retains its sweetness, chewiness, and the fragrant aroma of kaffir lime leaves and ginger. You can cut the chicken into bite-sized pieces or shred it, and dip it in salt, pepper, and lime, both are fine.

1. Prepare the chicken

Buy pre-cleaned chicken, then use tweezers to remove any remaining feathers.

Next, rub salt all over the chicken and belly, then wash under running water 2-3 times and place in a colander to drain.

2. Prepare other ingredients

Trim the lemongrass and peel off 1-2 outer layers, then wash clean.

Peel the shallots. Remove the stems from the bird’s eye chili and wash clean.

Keep the kaffir lime leaves in sprigs, pick out yellow leaves, then wash and dry.

3. Wrap the chicken with salt, lemongrass, and kaffir lime leaves

Prepare two pieces of aluminum foil, then spread 2 layers of aluminum foil in a plus sign shape and spread 300g of rock salt in the middle of the foil.

Next, arrange the prepared lemongrass on top. The next layer is the washed kaffir lime leaves and place the chicken on top.

Then, fold the foil tightly to seal the edges, so that the water inside the chicken will not leak out during steaming.

4. Roast the chicken in the oven

Place the foil-wrapped chicken in the oven, set the temperature to 200°C and roast the chicken for 60 minutes.

After 60 minutes, carefully remove the foil package, let it cool slightly, then remove the foil, remove the salt and kaffir lime leaves attached to the chicken, and lift the chicken onto a tray.

5. Make the salt and pepper dipping sauce

Put in a mortar a mixture of 1 tbsp white salt, 2 shallots, 4 bird’s eye chili peppers, and 2 sprigs of peppercorns, then grind the mixture.

Finally, squeeze the juice of 2 key limes and stir well to combine the seasoning. It’s done!

6. Finished product

Arrange the chicken on a tray, prepare the Vietnamese coriander and pickled vegetables for garnish. You can also prepare some soft rice to eat with it!

The lemongrass salted chicken has a golden yellow color, the chicken skin is crispy, the meat inside is soft, chewy, sweet and fragrant, tearing a piece of meat and dipping it in the spicy salt and pepper is simply amazing.