How To Steam Whole Chicken Thai Style

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories and can provide umami flavor.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

lemongrass

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest adds a similar citrus note at a lower cost.

kaffir lime leaves

🥗Healthier: lime zest

💰Cheaper: lime juice

Lime zest can mimic the flavor at a lower price.

Clean and wash the whole free-range chicken.

Pound the garlic in a mortar with a pestle until smashed, then set aside.

Cut the lemongrass in half and lightly smash them with the pestle, then set aside.

Sprinkle salt on the chicken and rub it evenly, including inside the cavity.

Add a handful of crushed garlic inside the chicken cavity.

Rub pepper inside the chicken cavity as well.

Fold ginger leaves and lemongrass leaves into a small bundle and place it inside the chicken cavity.

Sprinkle remaining salt all over the chicken and rub the rest of the pepper on it.

Pour oyster sauce over the chicken and marinate evenly.

Set aside the chicken while preparing the steamer.

Cut remaining ginger and lemongrass leaves to fit in the steamer for extra fragrance.

Layer the steamer with the ginger and lemongrass leaves and place a heat-resistant tray on top.

Put the chicken on the tray with the feet and liver on the side, arranging smashed lemongrass around it.

Prepare hot boiling water in a pan and place the steamer over it, covering the steamer.

Steam the chicken for about 1 hour and 20 minutes, checking occasionally to ensure there is boiling water in the steamer.

After steaming, check the chicken for doneness; it should be well-cooked, soft, and tender.

Remove the chicken from the steamer and place it on a serving platter.

Serve with sticky rice, chili dip, cut cucumber, and lettuce, pouring some gravy over the chicken for shine.

Cooking Techniques

Equipment Needed

Spice Level: