Steamed Chicken with Lime Leaves – As Delicious as a 5-Star Restaurant Dish

With this steamed chicken with lime leaves recipe, you’ll enjoy a fragrant, tender, and flavorful dish that tastes just as amazing as something prepared by a 5-star chef.

Ingredients

• 1 whole chicken (about 1.5 kg), cleaned

• 50 g lime leaves

• 1 tbsp minced garlic

• 1 tsp minced shallots/onions

• 1 lime

• 1 sliced chili pepper

• 1 tsp boiled chicken blood (optional, for the dipping sauce)

• 1/2 tbsp turmeric powder

• Seasonings: salt, MSG, sugar, fish sauce, ground pepper

How to Make Steamed Chicken with Lime Leaves

Step 1: Prepare the seasoning mixture

In a large plate or bowl, combine:

• 2 tbsp seasoning powder

• 1/2 tbsp turmeric

• 1 tbsp minced garlic

• 2 tbsp sugar

• 1 tbsp MSG

• 1 tbsp salt

• 1 tbsp ground pepper

• 2 tbsp fish sauce

Mix everything until the seasoning is well blended.

Step 2: Marinate the chicken

Use a toothpick to poke small holes all over the chicken.
This helps the seasoning absorb deeper into the meat.

Place the chicken onto the plate of spices and rub thoroughly—make sure you coat not only the surface but also the inside cavity.
Let it marinate for at least 1 hour so the chicken becomes more flavorful.

Step 3: Steam the chicken

Spread the lime leaves evenly at the bottom of a steamer basket, then place the marinated chicken on top.
Steam for 45–60 minutes, depending on the size of the chicken, until fully cooked and fragrant.

Step 4: Make the dipping salt

In a small bowl, mix:

• 3 tbsp seasoning powder

• 1 tsp minced shallots

• 1 tsp sliced chili

• Juice of 1 lime

• 1 tsp boiled chicken blood (optional)

• A few thinly sliced lime leaves

Stir well until everything dissolves.

Step 5: Ready to serve

Place the steamed chicken on a serving plate and enjoy it with the dipping salt.
The golden, tender, and juicy chicken pairs beautifully with the citrus fragrance of lime leaves and the rich, savory dipping mixture—creating a dish that is incredibly irresistible.

The longer you eat, the more addictive it becomes!

Tips for Choosing a Good Pre-cleaned Chicken

• Choose free-range chickens with light yellow, thin, smooth skin. Some parts such as the breast, wings, and back may have a slightly deeper color.

• A good chicken should have a small, firm body, compact breast, and elastic skin.

• The meat should look fresh, without any foul smell, dark bruises, or unusual discoloration.

• Avoid chickens with dark or dull skin, which may indicate the chicken died before being processed.

• Press the breast, thighs, and body:

  • If the meat is firm and springs back → good, fresh chicken.

  • If the meat is mushy, slimy, deformed, or leaves a dent → the chicken may have been injected with water or mixed with chemicals like borax. Do NOT buy it.

Extra tip:
Check the neck skin. If it looks smooth, shiny, and free of red bumps or bruises, the chicken is healthy and safe.
If the neck has strange colors or many red spots, it may be diseased—avoid buying it.

• For an even richer aroma, you can add lemongrass stalks or ginger slices under the steaming rack together with the lime leaves.

• If you prefer softer chicken skin, rub a small amount of lime juice on the skin before steaming.

• When marinating, you can add a bit of sesame oil for extra fragrance.

• To keep the chicken from drying out, baste it with its own steaming broth halfway through the cooking process.

• You can shred the chicken after steaming and mix it with sliced lime leaves, chili, and steamed broth to create an additional salad-style dish.

• This recipe works well with both whole chicken and chicken thighs, though steaming time may vary.