Steamed Chicken with Vietnamese Coriander (Ga Hap Rau Ram)

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 whole chicken (free-range preferred, cut into small piece)

1 tablespoon sea salt

1 tablespoon granulated white sugar

2 tablespoons chicken or mushroom bouillon powder

3 cloves garlic (peel chop finely)

1 small shallot (peel chop finely)

1 bunch Vietnamese coriander/mint leaves (rau ram)

Lime, salt and pepper dipping sauce (muoi tieu chanh)

Directions

Marinate

In a small bowl, mix together salt, sugar, bouillon stock powder, garlic and shallot. Marinate chicken pieces with seasoning mixture for at least 15 minutes or overnight in fridge for better results.

Steam

Prepare your steamer and bring it to a rolling boil (about 10 minutes). Place marinated chicken on a shallow heat-proof bowl that will fit your steamer. Make sure to lay the chicken in a single layer. Place half of your Vietnamese coriander on top of the chicken then steam for about 30 minutes. Remove from the steamer carefully.

Finish

Serve with fresh coriander, dipping sauce and enjoy.