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

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Level: Intermediate
Total: 2 hr 40 min

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

Yield: 4 servings

Level: Intermediate
Total: 2 hr 40 min

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

Yield: 4 servings

Ingredients

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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

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.