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

Name: Whole Chicken, Dry Steamed in Sea Salt and Fresh Sugar Cane: Ga Nuong Lu
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 servings
Cuisine: asian
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

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

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

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1662

Total Fat

45

Saturated Fat

13

Carbohydrates

262

Dietary Fiber

1

Sugar

255

Protein

56

Cholesterol

225

Sodium

1364

Total: 2 hr 40 min
Prep: 15 min
Inactive: 2 hr
Cook: 25 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1662

Total Fat

45

Saturated Fat

13

Carbohydrates

262

Dietary Fiber

1

Sugar

255

Protein

56

Cholesterol

225

Sodium

1364

Total: 2 hr 40 min
Prep: 15 min
Inactive: 2 hr
Cook: 25 min

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

Directions

Watch how to make this recipe.

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.