Whole Chicken Dry Steamed In Sea Salt And Fresh Sugar Cane Ga Nuong Lu Recipes

WHOLE CHICKEN, DRY STEAMED IN SEA SALT AND FRESH SUGAR CANE: GA NUONG LU

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

Provided by Food Network

Time 2h40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon kosher salt
1/4 cup pickled chiles* (See Cook's Note)
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

Steps:

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.

CHAR GRILLED SAPA BLACK CHICKEN IN GALANGAL: GA DEN NUONG RIENG

Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng image

Provided by Food Network

Time 12h55m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 small black chicken, separate the legs from the breast
4 red Asian shallots, finely diced
1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle
1 lemongrass stem, white part only, finely chopped
4 lemon leaves, thinly sliced
1 tablespoon toasted sesame seeds
2 teaspoons chile powder
Sea salt and freshly ground black pepper
3 tablespoons fish sauce
3 tablespoons Sa Pa honey (or regular honey)

Steps:

Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
Heat a barbecue grill or char grill pan to medium-high heat.
Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.

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