Vietnamese Steamed Chicken
2-4 Servings
0:20 Prep
0:20 Cook
Easy - You've got this!
This recipe was created in partnership with Aurum Poultry Co.
Chicken is one of those versatile proteins that can be fried, braised, poached, steamed and more. In this recipe coquelet (young cockerel) is marinated in traditional Vietnamese aromats and umami seasoning, then steamed in beer until succulent, juicy and fragrant.
This dish serves as an ideal shared entrée, or in our household as a món nhậu (beer snack). It’s a recipe I always have up my sleeve when I know my uncles are coming over and are keen for a light meal and certainly a few beverages.
Món nhậu is a huge part of Vietnamese food culture and their tastes and textures differentiate to the dishes that would appear on the everyday dining table. Vietnamese beer snacks are often smaller in portions, making them easy to consume, slightly chewy in texture and are usually over-seasoned to pair with beer.
Steamed coquelet is an ideal món nhậu as it has the punchy flavours that hold up against the beer, and the meat has a slightly chewy texture that Vietnamese people love. My best tip for this steamed chicken recipe and cooking with beer is to marinate the young cockerel 24 hours in advance to allow the flavours to develop and to start the beer with aromats in a cold pot/steamer to allow the aromats to gently infuse into the beer as it comes up to temperature.
If you’re already a fan of poached chicken or Hainan chicken rice, and enjoy having a few beers with friends and family, grab yourself a young cockerel and give this shared entrée a go at your next dinner party or family gathering.
Ingredients:
Ingredients:
2 stalks of lemongrass
1 Thai shallot
4 cloves garlic
2 red chillies, deseeded
1 teaspoon anchovy salt
1 teaspoon sea salt
1 teaspoon sugar
1 tablespoon premium fish sauce
1 tablespoon oyster sauce
1½ tablespoon annatto oil or ½ teaspoon turmeric
2 tablespoon neutral cooking oil
2 cans of beer or equivalent volume in water
500ml water
1 handful kaffir lime leaves
1 bunch watercress (optional garnish)
1 punnet cherry tomatoes, halved (optional)
Dipping sauce:
½ teaspoon white pepper, cracked
½ teaspoon sea salt
1 red chilli, deseeded and crushed (optional)
½ lemon/lime juiced
Method:
How to prepare coquelet:
1. Rub, agitate and clean coquelets with 1 handful of salt for 3–5 minutes, then rinse well.
2. Bruise lemongrass stalks with a pestle, then separate the tender/white parts and finely mince. Reserve the green and fibrous parts for steaming.
3. In a mortar and pestle, crush Thai shallot garlic and chilli into a paste, then add minced lemongrass, anchovy salt, sea salt, sugar, fish sauce, oyster sauce and annatto oil or turmeric, cooking oil and mix well.
4. Rub coquelets inside and out with marinade and allow to marinate for 30 minutes but for best results overnight in the fridge.
Duncan’s tip: Use spatchcock if you are unable to get your hands on a coquelet.
How to steam coquelet:
1. Add beer, water, half of the reserved lemongrass and a few kaffir lime leaves to a stovetop steamer, and bring to the boil.
Duncan’s tip: Steaming in beer with aromats will infuse flavour into the coquelets.
2. Place remaining lemongrass and kaffir lime leaves into coquelets cavity then place on a plate and steam for 12–15 minutes or until just cooked through.
Duncan’s tip: If you do not have a steamer, place in rice cooker with 150 ml of beer, and cook for 15 minutes.
3. Pull apart the coquelet with your hands and enjoy with a dipping sauce of white pepper, sea salt, crushed chilli and lime juice.
Serving suggestion: On a bed of watercress and cherry tomatoes.
