People in the West, especially for those who are gourmets, every time they visit the Bay Nui area, they will definitely remember and not forget to enjoy the rustic steamed chicken dish.
An Giang is a border land with many beautiful landscapes and many unique dishes. An Giang’s cuisine is diverse with special dishes such as tossing oven, durian salad, etc. In addition, thanks to the typical spices, An Giang cuisine is more and more rich. For example, there are ordinary and familiar dishes, but thanks to the spices of this land, they are more delicious like “Steamed chicken with leaves”.
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Chuc is known as a plant that often grows wild, very typical in That Son (Seven Nui, An Giang). They appear more in 2 districts bordering Cambodia, Tri Ton and Tinh Bien. Wish to have the same size as a lemon tree. The leaves are pungent, with a slightly sharper taste than lemon leaves. The skin of the fruit is rough, a bit like a lemon and is squeezed to get the juice, forming a spice for cooking.
In order to have the leaves to make ingredients for steamed chicken, one needs to go through the forest, climb the mountains very hard to be able to pick and bring back the green, fresh and intact leaves. It is no coincidence that people put a lot of effort into looking for such a wish. Because of the extremely characteristic aroma of the leaves, when combined with steamed chicken, it creates a dish that is thought to be rustic, simple but in fact extremely delicate.
To be able to cook steamed chicken, first of all, it is necessary to choose the type of chicken carefully. The best chicken to make this dish must be our chicken, the meat is firm, strong and weighs about 800 grams – 1kg. After that, people will clean the chicken and then use ginger to rub it on the chicken to get rid of the fishy smell and then wash it again with water. Next, people will marinate the chicken with minced garlic, black pepper, seasoning seeds and a little white wine. There are also people who are more picky, add shiitake mushrooms, chopped soaked vermicelli stuffed into the chicken belly.
To make steamed chicken leaves, you need to put a thin layer of leaves on the bottom of the pot, then put the chicken on top and steam it to get the aroma. Steam the chicken for about 30-40 minutes until the chicken is tender. When the chicken is almost cooked, people will sprinkle some chopped coriander leaves on top. Wait until the chicken is fully cooked, then transfer to a plate to complete.
Depending on the word, some places will cut the chicken but some places will tear it up, but it’s delicious either way. Pick up a piece of chicken that is fragrant, soft, with a few strands of willow leaves, and then dip it into a plate of spicy chili salt mixed with fruit juice.
Diners will quickly feel the deliciousness and attractiveness that this unique dish brings. The passionate aroma from the leaves, permeates through each tender piece of chicken, a very distinctive flavor, so lingering in the throat of the person enjoying it.
Especially for those who are far from home, every time they think of Bay Nui, An Giang, they will definitely remember the characteristic flavor of the leaves and the delicious and attractive steamed chicken. A rustic and simple gift from the countryside, but it is kept deep in memory, making it impossible for many people, even near and far, to forget.