Steamed chicken with lemon leaves – the ‘legendary’ dish of every wedding tray, even very luxurious

With the old-fashioned view, a meal is not only a piece of food but also represents the face of the whole family, even the clan, especially on important occasions such as weddings. On a happy family day, when making a banquet for guests, the tray must be full so that the guests do not blame and the owner can open his eyes.

In the old days, a decent wedding platter required 4 bowls and 6 plates to form a complete number 10, which carries the full and full meaning of newlywed happiness. Any poor family can give 2 bowls. , 4 discs that treat guests with officials, the two of them come to have fun.

The wedding tray is considered to be the face of the family and the clan, so it should always be the most careful and thorough.

Whether the tray is popular or luxurious, the wedding banquet must have chicken.

That is the standard of the wedding ceremony according to the old custom, nowadays, the menu for the modern wedding tray has also changed a lot. People vary the main dishes on a variety of trays with a variety of flavors or dishes according to the owner’s special request. Well, all the dishes in the sky and under the pool from you flying in the sky, swimming in the water, walking on land, as long as the owner “have enough energy”, anything is possible.

The plate of steamed chicken with lemon leaves is a specialty of Vietnamese dishes.

However, there is one dish that absolutely cannot be absent, whether it is a “poor house” or a high-class, noble, sidewalk theater or 5-star hotel. Let’s take a look at a few menus, see if you recognize them.

The tray is popular at wedding restaurants, with main courses featuring fried shrimp, red snapper, steamed chicken, beef with sauce and other accompaniments.

The tray is popular at wedding restaurants, with main courses featuring fried shrimp, red snapper, steamed chicken, beef with sauce and other accompaniments.

Followed by a banquet with a high-class menu at large wedding centers or at high-class hotels, the dishes have been upgraded to a variety of expensive ingredients with: Norwegian salmon, steamed chicken, Nha Trang lobster, whole tank crab, beef ribs, brewed goat.

The menu has become more “luxurious” with high-class dishes.

Finally, there is the “super” menu of the giants, only families with a lot of money dare to spend money to treat guests to the event, typically the menu in the “terrible” wedding at the gilded castle in Hanoi. Ninh Binh was popular recently. Looking at the “fog” of the dishes is enough for people to have an A-eyed, an O-mouth because of its grandeur and expensiveness: French Foie gras, Alaska King Crab, Norwegian Salmon, Steamed Chicken, American Beef Steak, Ginseng bird.

The “big house” with no shortage of super expensive seafood dishes.

The three menus are three styles, all variations with varied, rich foods. The price of each tray can sometimes reach tens of millions of dong, but of course there is a meat dish that appears fully on the table of all, that is: Steamed chicken with lemon leaves.

In every wedding feast, boiled chicken has an irreplaceable place.

Indeed, lemon-steamed chicken is a “legendary” dish for all kinds of tables since the time of Vietnamese ancestors, depending on the tray of offerings, the Tet feast to the wedding ceremony. At present, life is full, meat would rather be eaten every day rather than scarce, in the tray, the chicken meat displayed may be eaten by others, but if it is absent, it seems that the wedding feast is also lacking. “soul”.

Steamed chicken with lemon leaves – An indispensable dish on Vietnamese trays.

There is a saying “The table must have chicken, men must have women to be happy”, saying that to see the importance and “default must-have” of the chicken dish on the menu has gone into everyone’s subconscious. Vietnamese when having the opportunity to set up a banquet or treat guests on important family occasions.

To get a delicious plate of boiled chicken, often homeowners often choose curry chickens from 1.5 kg to 2 kg, even hybrid fighting chickens to make sure the chicken pieces are firm. Quantitatively, each tray will be equivalent to half a chicken. However, the chicken in the presentation is not only cut into pieces, but also has to be presented beautifully, half of the chicken still looks like the whole head, wings, and thighs.

Accordingly, the chicken must be really cool to cut, and at the same time arrange the yellow skin on a plate in the order of thighs, wings, breast, neck. After the arrangement is complete, turn it upside down on another plate so that the chicken plate is beautiful. Steamed chicken is indispensable with sliced ​​lemon leaves just sprinkled on top. In the wedding tray, although there are many dishes, the golden and shiny plate is still the focus and indispensable dish.

Đăng bởi: Tuyền Lê