Vietnamese Galantine - Boneless Stuffed Chicken

This is a Vietnamese dish similar to the French galantine but not in taste. This delicacy is actually sold in Vietnamese markets in the same way charcuterie or cold cuts are sold in other countries. Served as an appetizer or side dish with a sauce called Nuoc Cham. I have seen it sliced and arranged attractively on a plater of lettuce with tomatoes and radish roses. It was served with rice and also French bread. The  Nuoc Cham is made with 1 hot red chili pepper, 1 garlic clove and 2 teaspoonful of muscovado sugar pounded together into a paste and mashed with 1/4 of lime, juice and pulp. Dilute with 2 1/2 tablespoon of water and season nicely with fish sauce. I usually make more sauce whenever I'm serving the whole chicken.

This exciting sauce is often if not always served just like salt and pepper at every Vietnamese meal. If you have not tried this yet, make it to suit your taste, gradually adding the ingredients sparingly. It's best enjoyed when made fresh.
To make the stuffed chicken you will need the meat of 4 chicken legs with thigh chopped in big cubes and marinate with chopped 4 garlic cloves and 2 shallots, 1 1/2 tsp. salt, 1 1/2 tsp. fish sauce, 1 tsp. granulated sugar and 1/2 tsp. black pepper. The marinated chicken will be stuffed in a 3 pound boneless chicken sewn and steamed for an hour.

Bone the chicken the easiest way you know how and stuff the bird and seal with twine or skewer. I use bamboo skewers because they are easier to removed when cooked.

Steam the chicken for an hour on high heat. Make sure to line the steamer with any vegetable leaves to prevent skin from sticking at the bottom. When cooked, let cool completely before slicing. Plate it with the garnish the way you like. I arrange it the way I remembered it presented to the table the first time I tasted this.

 Serve with lettuce, tomatoes and cucumbers or radishes. The best way to eat this by wrapping and dipping everything in Nuoc Cham.

                                                                              Enjoy!