Ga Hap Ruou / Wine Steamed Chicken
There are certain Vietnamese homestyle dishes that I honestly just didn't know how to appreciate as a kid, and Gà Hấp Rượu was at the top of that list. Whenever my mom would make it, I would complain, ask her to cook something else, and act like this simple bowl of steamed chicken was the
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cornish Hens
- 1 tbsp Kosher Salt, For Cleaning
- 1/3 cup Rice Wine
- 1 Small Shallot
- 2 inch nub Ginger
- 1/2 tsp Salt
- 1/4 tsp MSG
- Cilantro
Instructions
- 1
Prep the Chicken:
- 2
Use a Cornish hen, whole chicken, quarters, or thighs (whatever’s easiest). Scrub chicken well with kosher salt, then rinse under cold water to keep the flavor clean. Pat dry, then cut it in half, cut away the spine, and remove the innards. Then cut the chicken into quarters, separating the white meat from the dark meat. Set aside
- 3
Marinate the Cornish Hen:
- 4
In a mortar and pestle, mash shallot and ginger into a fine paste. Add salt and MSG, then continue grinding until as smooth as possible. Rub the paste all over the chicken, coating every nook and cranny. Marinate in the fridge for 15 minutes
- 5
Steam:
- 6
Place chicken in an oven-safe bowl and pour rice wine over top. Add 2 cups of water to a large, wide pot and bring to a gentle simmer. Carefully set the bowl into the pot, cover with a lid, and steam for 15 to 20 minutes, or until the chicken reaches 165F internal temperature
- 7
Serve:
- 8
Serve chicken directly in the bowl and garnish with cilantro. Enjoy as is, or serve with rice and spoon the fragrant wine-steaming liquid over the top