Instant Gastronomy | And Chinoise

Chicken steamed in salt pot

A special recipe from Indochinoise, who was a guest at Instant Gastronomy, a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish.

Items used | φ250 open fire pot

Ingredients (for 3 people)
Chicken steamed in salt pot

A

• Chicken thigh 400g
• A little paprika powder
• Two pinches of powdered red chili pepper (coarse)
• 3-4 red peppers
• 4 homden
• 1-2 lemongrass
• 8 mandarin orange leaves
• 3 pieces of garlic
• 1 tablespoon vegetable oil

B

• Raw millet sugar *1.2% of the total amount of ingredient A
• Salt *1% of the total amount of ingredient A
• 1 tablespoon fish sauce
• 1-2 pieces of ginger
• 1 green onion
• 150g coarse salt
• Coriander (appropriate amount)
• Lime (appropriate amount)
  
  

[Preparation]
Cut the chicken into small, easy-to-eat pieces.
Fold the red pepper in half.
Peel the homden and cut into thin pieces.
Slice the lemongrass diagonally.
Cut the mandarin orange leaves into strips.
Cut the garlic into pieces.
Fold the red pepper into two equal parts.
Cut the roots of all-purpose green onions into 10cm pieces.
Slice the ginger into thin slices.

How to make

1. Put ingredients A into a bowl and season with B.
2. Add coarse salt to the bottom of the pot.
3. Spread the ginger and all-purpose green onions on top of the salt, and spread out the ingredients from step 1.
4. Cover the pot from step 2 tightly with aluminum foil.
5. Heat on high heat for about 5 minutes on the cassette stove, and when the aroma comes out, reduce the heat to medium and heat for about 15 minutes.
6. Remove from heat without removing the foil and add coriander.

*Chicken tastes best when eaten by dipping it in the salt at the bottom of the pot. It's also delicious with a squeeze of lime if you like.