Ga Hap La Sen (Chicken Steamed in Lotus Leaf), Made with Monk Fruit Sweetener
Vietnamese dishesSteamed DishesNationwide1 hour marinating, 50 to 60 minutes steaming
Chicken steamed in lotus leaf belongs on a family banquet table. The appeal is the scent of lotus leaf soaking into the skin and the nutty lotus seeds tucked inside the bird. The difficulty is the wrapping, because a loose parcel lets all that aroma escape during steaming.
The lotus leaves are softened in the sun or in the microwave for 2 minutes so they fold without tearing. The chicken marinates for at least an hour before it is stuffed and tied.
This batch weighs about 2.7kg, at roughly 128 calories per 100g.
Method
Have the butcher clean and open the chicken so it is easy to stuff. Rub the whole bird with 1 tablespoon salt, rinse it 2 to 3 times, then drain or pat it dry. Prick it all over with a skewer or toothpick so the seasoning goes in.
Mix 1 tablespoon fish sauce, 1/2 teaspoon ground pepper, 1 teaspoon turmeric powder, 1/3 teaspoon MSG, 1 teaspoon seasoning powder, 2 teaspoons kOBE Monk Fruit Blend, 1 tablespoon honey, 1 teaspoon sate chili oil, 1 tablespoon minced shallot and 1 tablespoon minced garlic into a marinade. Wearing gloves, rub it inside and out and leave for at least 1 hour.
Trim and wash the spring onion and tie it into a small bundle. Soak the wood ear mushroom in cold water for 1 to 2 hours until it swells, wash it well, drain and chop it. Boil the lotus seeds for about 30 minutes until soft and nutty, then drain.
Stuff the wood ear and lotus seeds into the cavity, push the bundle of spring onion in at the end and secure with a toothpick. Soften the lotus leaves in the sun or in the microwave for 2 minutes on medium so they do not tear when folded.
Arrange any remaining mushroom and lotus seeds around the bird, wrap it tightly in the 2 lotus leaves and tie the parcel.
Pour 1 liter of water into the steamer and bring it to a boil over medium heat, set the parcel in the basket, cover and steam for 50 to 60 minutes. Serve hot with salt, pepper and lime.
Tips
A tightly sealed lotus leaf parcel holds the aroma, while one gap lets the scent and seasoning escape.
Steaming the bird whole takes longer but gives deeper, sweeter flavor than steaming chopped pieces.
Pricking the bird before marinating carries the seasoning into the meat.
Honey is still sugar, so 1 tablespoon is enough for the marinade.
Fill the cavity with lotus seeds and wood ear mushroom just to the brim, as packing it tight stops the steam reaching the center.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.