Truth be told, I had no idea how to cook pinaupong manok until I read Erwinâ€™s dry-steamed Rock Cornish hen.Â Dry steamed in rock salt â€“ how cool is that? I know right away I have to try it.
Iâ€™ve read about a Vietnamese dish very similar to pinaupo and like the traditional Filipino way, they also use clay pot.Â Yup, I did a little research.Â The chicken is dry-steamed in a clay pot over open fire for a shorter period of time though, about 15 minutes.Â As I am going through my Vietnamese phase right now (Japanese, Thai and Korean has calmed down at least for now), I decided to try the cooking technique using Vietnamese flavors.Â And so I grabbed lemongrass and lime at the market.Â I donâ€™t have a pot big enough to accommodate a huge chicken plus the fact that Iâ€™m only cooking for 3; hence I bought a smaller one.Â I chose free range as Iâ€™ve also read itâ€™s the best to use for this particular procedure and that frozen one is to be avoided.Â I donâ€™t normally buy free range thinking it costs more but itâ€™s a welcome surprise to find very little price difference.Â Cool.
At home I decided to butterfly the chicken to fit my pot.Â Then thinking I shouldnâ€™t let any part of the chicken touch the salt I also grabbed from my pantry whatever I thought would add to the flavors.Â The result?Â I tell you the cooked bird tastes different from oven-baked or steamed (like Hainanese chicken), as it is slow-cooked in flavorful smoke until tender.Â Very much in my ‘Vietnamese mode’ I strongly feel it is best served with nuoc mam pha (Vietnamese dipping sauce).
Size 14 free range chicken
Freshly ground pepper
Lemongrass stalks, crushed
1 lime, sliced thinly
Few pieces of dried kaffir lime leaves (fresh ones are better if you have)
Few ginger slices
Place chicken breast down on a cutting board. Using kitchen scissors, cut along both sides of the backbone from the chicken butt all the way to the neck, removing the backbone completely.
You will see a white cartilage on the top of the breastbone. Make a cut along this white cartilage, and then bend both halves backwards. It will snap open to expose the breastbone inside.
Run your fingers under the breastbone to loosen it from the meat then you can easily pull this out to discard. You can now butterfly the chicken by laying it flat on a surface. You may totally take out the wing tip and, together with the backbone, use to make stock. As for me, I cut off that tiny bone part attached to it.
Dry on paper towels then rub a generous amount of salt and pepper all over chicken. Leave to marinate for at least an hour.
Line with aluminum foil a large pot with thick bottom. Throw in rock salt to cover the bottom completely. Then arrange lemongrass stalks on top.
Completely cover with ginger, lemon slices and kaffir lime leaves.
Place chicken carefully on top.
Cover with a lid and cook over medium heat for about 45 minutes. I suppose you can cover the chicken completely with foil while cooking but I didnâ€™t, as I want to be able to see how itâ€™s cooking.
It already looks beautiful after 45 minutes. I guess you may cook it more than that to get it more browned but I like it already.
It’s moist and fragrant and the meat tender.
Transfer to serving platter and serve alongside vegetables you like. I had cherry tomatoes and steamed baby potatoes.
Prepare nuoc mam pha as condiment.Â Make a more potent version (below, right) and rub on the skin of the cooked chicken.Â Condiment recipe here.
- Size 14 free range chicken, butterflied
- Freshly ground pepper
- Rock salt
- Lemongrass stalks, crushed
- 1 lime, sliced thinly
- Few pieces of dried kaffir lime leaves (fresh ones are better if you have)
- Few ginger slices
- Rub a generous amount of salt and pepper all over chicken. Leave to marinate for at least an hour.
- Line with aluminum foil a large pot with thick bottom. Throw in rock salt to cover the bottom completely. Then arrange lemongrass stalks on top. Completely cover with ginger, lemon slices and kaffir lime leaves.
- Place chicken carefully on top. Cover with a lid and cook over medium heat for about 45 minutes. (I suppose you can cover the chicken completely with foil while cooking but I didnâ€™t, as I want to be able to see how itâ€™s cooking.)
- Transfer to serving platter and serve alongside steamed vegetables and nuoc mam pha (Vietnamese dipping sauce).
13 thoughts on “Vietnamese-Style Dry Steamed Butterflied Chicken”
Awesome chicken dish, I can almost imagine the aroma as it is being steamed, nice one!
the food dude recently posted The Dude’s Top Twelve List: Burgers
i hope i have all the ingredients right now. I want to try and cook.. looks very yummy! will grab the recipe and try sometime soon.
mommynuts recently posted The Finale of American Idol
Or you can use whatever is in your pantry Happy cooking Mommynuts!
yummmmmmmmmmmmmmmmy chicken you have here Sis and thank you for sharing the recipe too Returning from Food Friday
Jessica Cassidy recently posted I made lumpia shanghai roll
i remember my dad’s friend made this at home but used duck instead of chicken–it was so good!:p
ang sarap kurutin! hehe
Luna Miranda recently posted Subic sunset/SWF
Your dad’s awesome! I’ve tasted quite a lot of duck dishes but cooking it intimidates me. I can only do pan-fried duck slices
I have heard of pinaupong manok but have no idea how to cook it and what does it taste like. Well this looks like an easy and healthy way to cook chicken. How about the fire, does it cook in low, medium or high heat?
I am using a ceramic hob plus the fact that it was my 1st time to use this cooking technique, I was afraid to burn the foil or salt so I had it on medium to low heat. Foil didn’t burn That was 45 minutes then left it for about 10 minutes before serving. Hope that helps
looks really great…sarap po siguro ng amoy nyan by having kaffir lime leaves, ginger, lemongrass and lime all together. thanks for sharing your recipe! visiting from FTF, hope to see you around. thanks and have a great week.
Oh My. I am so looking for lemon grass just for this dish. This looks soooo good.
Dexie recently posted Homemade Pizzas: Ham & Salami | Veggies
oh wow…i like your version of the pinaupong manok. you’re making me want to grab some money and go to the market to get me some ingredients! bookmarked!
thanks so much for sharing over at Food Friday, Iska
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