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January 17, 2011

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!

21 comments:

  1. I have made a note of this recipe it sounds so delicious. Just wish I had the patience to try and do the radishes the way you have done them. Thanks you for this one. Diane

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  2. Beautiful flowers radish, great recipe, wonderful food...it's bookmarked by me... ^_^ I can finish it with 1 plate hot steamed rice ^_^

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  3. Sounds really good! I'd love to learn how to bone the whole chicken!
    Love the art on the radishes!

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  4. That sauce sounds so wonderful - will definitely need to try that. I have yet to debone a chicken (am a lazybones). But your artful creation is inspiring me to take the next step.

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  5. how did you manage to slice the chicken so neat and uniform? are you a butcher by day and a blogger by night?

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  6. Wonderful explanation.....and your radish????.... So Elegant!!.....Perfect!!......Abrazotes, Marcela

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  7. very good idea!!! slurp!!! :-D

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  8. Delicious and beautiful dish. Love the way you craved raddish

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  9. I love this food ...and your presentations are so beatiful every time.

    Delicioussssssss!!!

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  10. you attention to detail makes whatever dish you make apleasure to look at and eat, the best.

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  11. delicious chicken and outstanding presentation as always....love those cute little radishes...

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  12. I have had this before! Yours looks and sounds wonderful! Beautiful radishes...beautiful flavors and beautiful presentation!

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  13. Siempre es una delicia visitar tú cocina que rico pollo.

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  14. Que delicia es ver este plato de `pollo relleno ... que bien presentado y la presentacion estupenda ...BssssMARIMI

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  15. I love the sound of this sauce and the entire dish looks so beautiful :)

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  16. The sauce had me. The chicken is beautiful.
    And I love your radish garnish!
    Thank you for the beauty you share!

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  17. Un piatto saporito e bellissimo a vedersi, complimenti per la splendida presentazione. Ciao da Simona e Claudia

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  18. An award is waiting for you at:
    http://jasnaskitchencreations.blogspot.com/2011/01/nagrade-awards.html

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  19. This comment has been removed by the author.

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  20. This brought back beautiful memories of my mother making this delicacy for Tet! I think she stayed a little more true to the French recipe...less spicy, but more peas, whole pepper corns, and believe or not, slices of pig ears in the stuffing. Thank you.

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Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States