dinner · dairy-free · gluten-free
Gà luộc lá chanh (poached chicken with lime leaves)
Whole chicken gently poached for golden, springy skin, served with makrut lime leaf and salt-pepper-lime dip—the centerpiece of Tết and đám giỗ.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rub chicken with salt and turmeric, rinse.
-
2
Put in a pot breast-down with ginger and shallots, cover with cold water and bring to a bare simmer.
-
3
Simmer 15 minutes, turn off heat, cover and steep 30–40 minutes until 74°C (165°F) in the thigh.
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4
Plunge into ice water for 5 minutes to tighten the skin; keep the broth for soup or xôi.
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5
Chop, scatter with shredded lime leaves and serve with the salt-pepper-lime dip.
