Silky Steamed Chicken with Ginger and Scallion (Ga Hap Hanh)
Impossibly tender steamed chicken infused with the clean, bright flavors of fresh ginger and scallion, served with a sizzling hot oil drizzle that releases an intoxicating aroma the moment it hits the plate. This minimalist Vietnamese classic proves that the best dishes often need the fewest ingredients — just pristine chicken, aromatics, and patience.
Ingredients
- 1 whole chicken (about 3.5 lbs) or 2 lbs bone-in chicken pieces
- 4-inch piece fresh ginger, half sliced and half julienned
- 8 scallions, cut into 2-inch pieces (whites and greens separated)
- 3 tablespoons fish sauce
+ 9 more ingredients
Instructions
Clean the chicken and pat thoroughly dry. If using a whole chicken, make deep slashes on the thighs and breast to allow seasoning to penetrate.
Rub the chicken inside and out with fish sauce, soy sauce, sugar, white pepper, and salt. Stuff the cavity with ginger slices and scallion whites. Let marinate for at least 15 minutes.
Set up a steamer large enough to hold the chicken. Bring the water to a vigorous boil.
Place the chicken breast-side up on a heatproof plate that fits inside the steamer. This catches the precious juices that drip during cooking.
Steam over high heat for 30-35 minutes for a whole chicken, or 20-25 minutes for pieces, until the juices run clear when the thickest part is pierced. Internal temperature should reach 165F (74C).
While the chicken rests for 5 minutes, prepare the finishing oil: Heat vegetable oil and sesame oil together in a small saucepan until nearly smoking.
Scatter the julienned ginger and scallion greens over the steamed chicken.
Pour the sizzling hot oil directly over the ginger and scallion — it should crackle and sizzle, instantly cooking the aromatics and releasing a wave of fragrance. Garnish with cilantro and serve with steamed rice and nuoc cham.
Nutrition Estimate
Per serving • Estimated by Blinner AI