Steamed chicken: Difference between revisions
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|title=Steamed chicken, Meat recipe | |title=Steamed chicken, Meat recipe | ||
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|keywords= | |keywords=#steamedchicken #onion #herbs #lockandlock #salads #steamed #boiledchickenpieces #chickenbreast #poachedchicken #chicken #chinesesteamer | ||
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|description=A very healthy and simple way to cook boneless chicken pieces that retains moisture with no added fat | |description=A very healthy and simple way to cook boneless chicken pieces that retains moisture with no added fat | ||
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|TotalCalories = 370 | |||
|PortionCalories = 185 | |||
|DatePublished=3rd November 2012 | |DatePublished=3rd November 2012 | ||
|Author=Chef | |Author=Chef | ||
|Servings = | |Servings = 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 35 minutes | |TotalTime = 35 minutes | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| [[chicken breast]]s | | 2 [[chicken breast]]s | ||
| A big handful of seasonal [[herbs]] | | A big handful of seasonal [[herbs]] | ||
| 1 [[onion]], unpeeled and roughly chopped | | 1 [[onion]], unpeeled and roughly chopped | ||
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[[Category:Meat recipes|Chicken]] | [[Category:Meat recipes|Chicken]] | ||
[[Category:Steamed]] | [[Category:Steamed]] | ||
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Revision as of 03:36, 25 July 2016
| Steamed chicken | |
|---|---|
 |
| Servings: | 2 |
| Calories per serving: | 185 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
A very healthy and simple way to cook boneless chicken pieces that retains moisture with no added fat. An ideal way to prepare chicken for salads, sandwiches and picnics.
Why not try jointing your first chicken for this recipe?
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 chicken breasts
- A big handful of seasonal herbs
- 1 onion, unpeeled and roughly chopped
Method
- Arrange the herbs and the onion pieces in the base of steamer compartment
- Lay the chicken breasts over the herbs
- Place 1 sheet of tin-foil over the chicken
- Fill the lower compartment with boiling water and return to the boil
- Simmer for 20 to 30 minutes or until the chicken is properly cooked
- Don't allow it to boil dry!
- Discard all but the chicken once cooked
Serving suggestions
Serve hot or cold. Store the cold cooked chicken in a Lock and Lock-type container and refrigerate and you will have moist tender chicken for the next few days.
Variations
This works just as well with a conventional bamboo Chinese steamer, just ensure that it is washed properly afterwards.
See also
- Steamed chicken
- Poached chicken
- Chinese style steamed chicken
- Whole chicken pressure cooker recipe
- Boiled chicken pieces
- Get chicken pieces the economical way, joint the chicken yourself
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#steamedchicken #onion #herbs #lockandlock #salads #steamed #boiledchickenpieces #chickenbreast #poachedchicken #chicken #chinesesteamer