Steamed black chicken Gà đen hấp
Gà đen hấp is the black-skinned Hmong chicken of Tủa Chùa, seasoned with local herbs, tied with lemongrass leaves, and steamed over charcoal. The meat is sweet, fragrant, and firm.
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Search on KlookWhy it matters
The culture desk says the bird sleeps in trees, drinks dew, and eats horse-tooth maize and tail rice, and that its glutamic and its iron are twice an ordinary chicken. Vietnam News says the skin and bones are black, the feathers black, white, grey, or yellow, and that it sleeps in trees and eats local maize and rice. Giàng A Páo, quoted there, calls it a precious medicine. That is his claim.
Taste
The culture desk says the meat is sweet, fragrant, and firm, and that steaming keeps the seasoning. Vietnam News says savoury, fragrant, and firm, after local spices and herbs.
How to enjoy it
The culture desk describes it steamed, so the sweet meat and the seasoning stay.
Vietnam News: soak the bird with local spices and herbs for 20 minutes, tie it with lemongrass leaves, and steam it over charcoal for half an hour.
The same resident names roasted chicken with hạt dổi, chicken in a hotpot, and porridge.
Where to try it
Tủa Chùa, on the culture desk and on Vietnam News. The bird stays in that district.