Vietnamese Salt Steamed Chicken Gà Hấp Muối

Steps

1. Wash and pat the chicken dry.
2. In a small bowl, combine olive oil, salt, and turmeric. Mix well. Rub the salt mixture all over the chicken and the cavity. Let the chicken dry out uncovered in the fridge for an hour or overnight.
3. Crush a lemongrass bulb with a mallet. Crush the makrut lime leaves with a mallet. Stuff the lemongrass leaves and three lime leaves into the cavity of the chicken.
4. Pour the coarse sea salt into a large pot or Dutch oven so it forms an even layer. Lay the lemongrass batons over the salt. Scatter a few lime leaves over the lemongrass.
5. Place the chicken breast-side-up over the lemongrass. Put three more lime leaves on top of chicken.
6. Cover the pot with the lid and cook over medium-low heat for 40 minutes. Do not open the lid.
7. After 40 minutes, turn the stove off and leave pot covered for another 20 minutes.
8. After 20 minutes of resting, take the chicken out and let it rest outside the pot for 10 minutes before cutting it into smaller pieces.
9. To make a dipping sauce, in a small bowl, combine salt, pepper, chili, lime leaf, and kumquat. Mix well.
10. Serve chicken with rice, Vietnamese coriander, and dipping sauce.