Boil chicken to perfection without adding water.

Typically, people fill chicken with water when boiling it. However, boiling chicken without water will result in much sweeter chicken meat. You can do this in two ways:

Method 1:

- 1 chicken weighing approximately 1.5kg; 1 bag of coarse salt

Perform:

- Clean the chicken, rinse it briefly with salt water to remove any unpleasant odor, then let it drain.

- Sprinkle the prepared coarse salt into the pot, ensuring the salt completely covers the bottom so the chicken doesn't touch the bottom. You can use a rice cooker or a pot with a tight-fitting lid to retain steam best.

- Place the chicken in the pot, placing it on top of the coarse salt sprinkled at the bottom. You can leave it whole or cut it in half, depending on your preference. However, cutting it into pieces will allow the chicken to cook faster and more evenly.

- Turn on the stove and cook over low heat for about 20-25 minutes, depending on the size of the chicken. When the pot of chicken smells fragrant, check to see if the chicken has reached the desired level of tenderness.

- Turn off the heat and transfer the chicken to a plate. Let the chicken cool slightly, then cut it into bite-sized pieces and enjoy.

Note: While boiling, you shouldn't open the lid to check too many times, as this will not only make the chicken take longer to cook but also diminish its rich flavor.

Method 2:

- 1 chicken; Lime leaves; Lemongrass; Green chili peppers; Coarse salt + fine salt.

Perform:

Wash the chicken thoroughly, leaving it whole. Grind together fine salt, a little MSG, and green chili peppers (it must be green chili peppers for the chicken to be fragrant). Marinate the entire chicken with this salt and chili mixture.

Using a thick-bottomed pot, line the bottom with a layer of coarse salt, then add crushed and chopped lemongrass, followed by lime leaves, then the chicken, and finally another layer of lime leaves on top. Steam for about 60 minutes. It's best to use a pot with a transparent glass lid for easy observation of the chicken. During steaming, do not open the lid to check on the chicken for at least the first 30 minutes; frequent opening will cause heat loss and prolong the cooking time.

This method of steaming chicken is similar to steaming with salt, but the distinguishing feature is the addition of lime leaves, lemongrass, and chili peppers.

With the two methods of steaming and boiling chicken mentioned above, you will have a dish of chicken with an irresistible aroma and tender, sweet meat.

TP (compiled)