Lemongrass Steamed Chicken

Easy and Flavorful Whole Chicken


1 whole chicken (3 - 4 lbs)
1 stick of lemongrass, chopped into 4 inch pieces
1 sticks of celery, chopped into 2 inch pieces
4 cloves of garlic, lightly crushed
1 yellow onion, cut into quarters
2 inch piece of ginger, cut into thin slices
(lots of) salt
(lots of) ground black pepper
(lots of) lemon pepper
(lots of) celery seed

Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
  • Instagram
  • Facebook
Send Us Pictures of Your Creations!
mention @cooking_with_kurt
tag #cookingwithkurt






Fill a steamer pot about halfway up with water, and bring to a boil with the lid on.

Meanwhile, take a 3 to 4 lbs. chicken and season both the interior and exterior of the cleaned chicken with generous amounts of salt, black pepper, lemon pepper, and celery seed (note: there is need to worry about over-seasoning, because the steaming process naturally sloughs off any excess).

Into the cavity of the chicken, insert 1 stick of lemongrass that's been cut up into 4" pieces, 1 stick of celery that's been cut into 2" pieces, 4 cloves of garlic that have been lightly crushed, 1 small yellow onion that's been quartered, and a 2" piece of ginger that's been cut into thin slices.

Place the seasoned and stuffed chicken in the steamer, and steam with the lid on for about 1.5 hours, or until a meat thermometer reads a minimum of 165 F (75 C) when inserted into the thickest part of the thigh. Cut into pieces and serve. Enjoy!

Chicken Empanada
Adobong Manok
Thai Yellow Chicken Curry