Whole Chicken, Dry Steamed in Sea Salt and Fresh Sugar Cane: Ga Nuong Lu

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Hoi An Part I
TOTAL TIME: 2 hr 40 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 25 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 tablespoon kosher salt
  • 1/4 cup pickled chiles*
  • Lime leaves, thinly sliced
  • 1 whole chicken, spatchcocked (or butterflied)
  • 1 cup rock salt
  • 2 1/4 pounds fresh sugar cane, cut into 1-inch by 4-inch pieces and halved*
  • Guava leaves*
  • 4 lemongrass stalks, bruised
  • *Can be found at specialty Asian markets.
recipe tools

Directions

In a large mixing bowl, combine the garlic, 5-spice powder, fish sauce, annatto oil, honey, and cooking wine. Mix well, and then coat the chicken pieces and marinate for 2 hours or overnight for a better result.

In a large clay pot, add the rock salt and lay the fresh sugar cane, guava leaves, and lemongrass on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 15 to 25 minutes or when the rock salt ceases to pop.

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