Ga Hap Xi Dau (Vietnamese Soy Sauce-Steamed Chicken)

For another quick and easy recipe, let's go back to that handy-dandy steamer my mom gave me. At the time, I had an internship that made me pretty tired when I got home. Since I was a poor college student, it was either budget frozen dinners or cheap and simple meals. I used to make fried rice with bologna back then... After making ga hap (Vietnamese steamed chicken), I was reminded of how much I used to love simply steamed chicken wings with only soy sauce. I used to make my whole dinner in 15 minutes. Since the steamer was oval, I'd have one bowl of rice, one bowl of two chicken wings doused in soy sauce, and tucked in some vegetables on the side. Set the timer for 15 minutes and that was it. The simple flavors are best enjoyed with plain white jasmine rice. I like chicken wings for this because of its firm texture and slight chew, but any part will do. Steam with the chicken skin attached for moistness, and remove before before eating if you're watching your weight. I did the same thing again recently and it was just as good as it was back then. Now, if only I could have my 19-year-old body back too... Ga Hap Xi Dau (Vietnamese Soy Sauce-Steamed Chicken) You'll need: Two chicken wings, or whichever and however much chicken parts you'd like. 1 tblsp soy sauce per wing or chicken part Wash chicken and place into a bowl. Douse about 1 tblsp of soy sauce onto each chicken part. Toss and make sure it's evenly coated. Place in steamer for about 15 minutes or until juices run clear when poked. If you don't have a steamer, then use a steamer tray or place a bowl bottom-side up on the bottom of stock pot, then a plate on top. Fill water just to below the steamer tray or plate. After the water boils, turn heat down to medium or medium-low and let chicken steam for about 15 minutes. Serve with plain white jasmine rice and steamed gai lan (Chinese broccoli) with oyster sauce. Enjoy! ***** 1 year ago today, May flowers - Double Delight roses, Lady Fairbanks roses climbing a trellis, cupflowers, leeks, strawberries, cereus, and a blue vase of sweet peas and roses.